Ingredients with Measurements:
- 1 lb. fresh tuna, cut into small cubes
- 1/4 cup soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. honey
- 1 tsp. sesame oil
- 1/4 tsp. red pepper flakes
- 8 small tortillas
- 1 avocado, sliced
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes.
2. In a separate bowl, add the cubed tuna and pour the soy sauce mixture over it. Stir to coat the tuna evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat a skillet over medium-high heat.
5. Warm the tortillas in the skillet for about 30 seconds on each side.
6. Remove the tortillas from the skillet and place them on a plate.
7. Divide the marinated tuna among the tortillas.
8. Top each taco with sliced avocado, green onions, and cilantro.
9. Squeeze lime wedges over the tacos.
10. Serve and enjoy!
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes
- Cooking time: 2-3 minutes
Temperature:
- Skillet: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 29g
- Protein: 25g
Substitutions for ingredients:
- Tuna can be substituted with salmon or any other fresh fish.
- Soy sauce can be substituted with tamari sauce for a gluten-free option.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with olive oil or vegetable oil.
- Tortillas can be substituted with lettuce leaves for a low-carb option.
Variations:
- Add sliced jalapenos for a spicy kick.
- Top with diced mango or pineapple for a tropical twist.
- Use crispy wonton shells instead of tortillas for a crunchy texture.
Tips and tricks:
- Make sure to use fresh tuna for the best flavor.
- Do not over-marinate the tuna as it can become tough.
- Warm the tortillas in a skillet or microwave before assembling the tacos for a softer texture.
Storage instructions:
- Store leftover tuna in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Warm the tortillas in a skillet or microwave before reheating the tuna.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and extra cilantro for garnish.
Garnishes:
- Lime wedges and extra cilantro
Pairings:
- Serve with a side of rice or quinoa for a complete meal.
- Pair with a cold beer or a crisp white wine.
Suggested side dishes:
- Cilantro lime rice
- Grilled vegetables
- Black bean salad
Troubleshooting advice:
- If the tuna is too salty, rinse it under cold water before marinating it.
Food safety advice:
- Make sure to use fresh tuna and refrigerate it immediately after purchasing.
- Do not leave the marinated tuna at room temperature for too long.
Food history:
- Tekkadon is a Japanese dish that consists of fresh tuna marinated in soy sauce and served over rice.
Flavor profiles:
- Savory, salty, sweet, and tangy.
Serving suggestions:
- Serve the tacos as an appetizer or a main dish.
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