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tuna jicama tacos

Tuna Jicama Tacos

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
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Servings

6 Servings

Ingredients

  • 2 Sushi Grade tuna steaks
  • Extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup honey
  • 1/4 cup extra virgin olive oil
  • 2 cups shredded red cabbage
  • 1/2 cup diced pineapple
  • 1/3 cup chopped scallions
  • 1 ripe avocado
  • 1/3 cup mayonnaise
  • Juice of 1 lime
  • 1 clove garlic
  • 1 tablespoon honey
  • 1/3 cup fresh cilantro optional
  • 1 teaspoon ground cumin optional
  • Kosher salt
  • Freshly ground black pepper
  • 1 large jicama
  • 1 tablespoon extra virgin olive oil
  • Garnish: radishes microgreens, and lime wedges

Instructions

  • TUNA
  • Add evoo to a non-stick pan, and sear tuna for 3 minutes on one side, and 2 minutes on the other.  
  • Remove from pan, allow to cool and slice into thin slices. 
  • RED CABBAGE SLAW
  • In a medium bowl, combine vinegar, honey, and evoo.
  • Add red cabbage, scallions, and pineapple and mix together.
  • Cover and set aside.
  • AVOCADO AIOLI
  • In a blender or food processor, pulse together avocado, mayonnaise, garlic, honey, cilantro, cumin, lime juice, salt, and pepper.
  • Transfer to a small bowl.
  • TACOS
  • Using a mandolin, thinly slice the jicama. 
  • To assemble tacos, take a slice of jicama and add tuna and red cabbage slaw. Top with a drizzle of avocado aioli. Garnish with radishes, microgreens, and lime wedges and serve.