Seared Tuna Tacos Recipe

Taco Tuesdays are better with this seared tuna taco recipe!

Use fresh, good-quality tuna and sear it just until medium-rare. Don’t forget to serve these tuna tacos with guacamole!

Seared Tuna Tacos Recipe

Him Uy de Baron
Taco Tuesdays are better with this seared tuna taco recipe!
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Cuisine Asian
Servings 4


Seared Tuna Tacos Ingredients

  • 2 medium avocado
  • 1/2 Cup cilantro (wansoy) chopped
  • 2 medium native tomatoes seeded and diced
  • 1/2 medium red onion minced
  • 1 clove Garlic minced
  • lemon juice
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • Salt
  • 400 Grams fresh sashimi-grade tuna fillets sliced into 5 by 1-inch rectangular slabs
  • 1/2 tablespoon sea salt
  • 1/2 teaspoon hot paprika
  • 1/4 teaspoon black pepper
  • 2 tablespoon olive oil divided
  • 8 6-inch Flour tortillas
  • 8 lettuce leaves
  • 1 Cup Alfafa Sprouts
  • lemon to serve


  • Make the guacamole: Mash avocados coarsely in a bowl. Add remaining ingredients and mix well. Season with salt and pepper to taste. Cover and refrigerate.
  • Season tuna with salt, paprika, black pepper, and 1 tablespoon olive oil; set aside for 5 minutes.
  • Heat a cast-iron pan over high heat until smoking. Add remaining olive oil. Sear tuna on all sides for 2 to 3 minutes for medium-rare to medium doneness, being careful not to overcook it. Remove from pan. Let tuna rest for a few minutes before slicing into ¼-inch-thick pieces.
  • Heat a frying pan until very hot. Heat tortilla for about 15 seconds per side. Place tortilla on a plate. Place a lettuce leaf, tuna slices, guacamole, and alfalfa sprouts on top; roll. Repeat with remaining ingredients. Serve with lemon wedges and hot sauce, if desired.
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