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Denver Recipes - Ahi Tuna Tacos with Cilantro Pistachio Pesto

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Newsletter Photo - Tuna Tacos

Ahi Tuna Tacos

》 Tuna Taco Ingredients

  • 1 orange , zest and juice
  • 1 lemon , zest and juice
  • 1 lime , zest and juice
  • ¼ cup soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 shallot , diced
  • 2 cloves garlic , minced
  • 2 tablespoons fresh parsley , chopped
  • 2 teaspoons fresh ginger , grated
  • ½ teaspoon black pepper
  • 2 pounds wild ahi tuna steaks , about 1 ½-inches thick
  • 1 tablespoon vegetable or avocado oil for searing
  • 12 flour or corn tortillas , warmed
  • Guacamole, sesame seeds, lime wedges, fresh cilantro, jalapeno slices

》 Cilantro Pistachio Pesto Ingredients

  • 1 ½ cups packed cilantro leaves , well rinsed
  • ½ cup packed flat-leaf parsley , well rinsed
  • 2 garlic cloves , peeled
  • 2 green onions , ends trimmed
  • 1 jalapeño pepper , seeded
  • ½ cup pistachios , shelled
  • 1 lime , juice and zest
  • ½ cup extra-virgin olive oil
  • Salt and pepper, to taste
》 Purple Asian Slaw Ingredients
  • 4 cups thinly sliced cabbage and carrots
  • ¼ cup vegetable oil
  • ¼ cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 2 teaspoon honey
  • 1 teaspoon soy sauce
  • Salt and pepper, to taste
 
》 Directions
 
  1. In a small bowl whisk together zest and juice from the orange, lemon and lime. Mix in the soy sauce, olive oil, sesame oil, shallot, garlic, parsley, ginger and black pepper.
  2. Place tuna steaks in a resealable plastic bag. Pour marinade over and seal. Let stand at room temperature 10-15 minutes and up to 30 minutes.
  3. Heat oil in a large skillet over medium-high heat. Pat excess moisture from tuna steaks with paper towels. Place in skillet and sear uncovered for 1 minute. Carefully flip tuna steaks over and sear for 1 minute more.
  4. Transfer to a cutting board and thinly slice the tuna.
  5. To make pesto, combine all ingredients except the oil.  Blend lightly, then continue blending while slowly pouring in olive oil.
  6. To make slaw, slice cabbage and grate carrots, set aside.  Combine remaining ingredients in bowl with wisk.  Add in cabbage and carrots to the dressing, toss, and serve on top of tacos.
  7. Serve with warm tortillas, sesame seeds, sliced jalapeno, fresh cilantro and squeeze of lime. 
 
adapted from Give it Some Thyme recipe here.

 

If you're in the market to buy/sell a home, or you just want to chat about real estate, let’s connect!  We're happy to share market resources, vendor referrals or anything else that would be helpful in your journey.

 

Michelle Fitzgerald
Real Estate Broker, Realtor®

email: michelle@michellesellsdenver.com
Instagram: https://www.instagram.com/michelle_sellsdenver/