Oriental Tacos with Black and Blue Tuna

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Prep: 20 min
Cook: 5 min
Ready In: 25 min

“Fresh tuna, spicy sour cream, and crunchy cabbage are wrapped in warm flour tortillas in this delicious twist on fish tacos. If fresh sushi-grade tuna is not available try halibut, mahi-mahi or other firm fish. Adjust the spiciness of the wasabi-sour cream to your personal taste.” - by BAJATHECAT

Ingredients

10 ounces sashimi-grade tuna, cut into 1-inch thick slices
1/4 cup light soy sauce
ground black pepper to taste
1/4 cup light sour cream
1 tablespoon wasabi paste, or to taste
1 tablespoon peanut oil
4 flour tortillas
1 cup finely shredded cabbage
1/4 cup minced green onion

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Directions

Marinate tuna slices in soy sauce in a bowl, 10 to 15 minutes.
Remove fish from soy sauce to a plate and season with black pepper; set aside.
Whisk sour cream and wasabi paste together in a small bowl; cover and refrigerate until ready to use.
Heat peanut oil in a heavy skillet over high heat. Sear tuna slices in hot oil until lightly browned, 15 to 20 seconds per side.
Transfer rare tuna to a cutting board and cut into smaller pieces.
Heat tortillas in a clean skillet over medium heat until warmed through, about 1 minute each.
Serve tuna in warm tortillas topped with cabbage, green onion, and wasabi sour cream.