Can I use canned tuna instead of fresh tuna?

I wouldn't recommend it. Canned tuna won’t give you the same texture or flavor, and it won’t hold together the way this mixture needs to. For best results, stick with sushi-grade ahi tuna.

I don't like fish, can I use a different protein?

I haven't tested this recipe with anything except ahi tuna, but I feel confident that you could use ground chicken, ground turkey or ground pork with comparable and delicious results.

What if I don’t have a food processor?

If you don't have a food processor, I'd recommend cutting the tuna into about 2-inch chunks, marinating in the listed ingredients sans mayo, and then searing the tuna cubes for about 30 seconds per side in a non-stick skillet until seared all over. Assemble the tacos with the seared tuna and remaining ingredients. It won't be a smash taco, but it will be delicious and all of the same flavors.

What’s the best way to store leftovers?

Store the cooked tacos and salad separately. Reheat the tacos in the air fryer at 350°F for a few minutes or on a skillet to crisp them back up. Then add the fresh toppings.

Seared Ahi Tuna Smash Tacos with Snappy Herb Salad

Description

Sushi-grade ahi tuna smashed onto tortillas and seared until golden. Topped with a crunchy snap pea herb salad, creamy avocado, and crispy shallots – this one’s a fun switch-up for taco night.

Ingredients

Units Scale

Ahi Tuna Tacos

1 lb sushi-grade ahi tuna steaks, cut into 2-3-inch chunks
1 tablespoon garlic, freshly minced or paste
1 tablespoon ginger, freshly grated or paste
1/4 cup green onions, thinly sliced, white parts only
2 tablespoons low-sodium soy sauce
2 teaspoons mayo
pinch of kosher salt and freshly cracked black pepper
7-8 6-inch flour tortillas (fajita-size)
swish of avocado oil, for searing

Snappy Herb Salad

6oz snap peas, thinly sliced (about 2 heaping cups)
1 1/2 cups fresh herbs - basil, mint, green onions (green parts), and cilantro (please use all of them!)
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sesame seeds
pinch of salt

Toppings

crispy shallots *see note
avocado
sriracha mayo
lime wedges

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Instructions

Throw together the snappy herb salad: In a large bowl, combine the snap peas, fresh herbs, 1 tablespoon rice vinegar, 2 teaspoons toasted sesame oil and 1 teaspoon sesame seeds, tossing to combine. Season to taste with salt. Set aside.
Blitz up the ahi tuna mixture: Use a paper towel to pat the ahi tuna dry, then cut it into large chunks. Place the tuna in the bowl of a food processor fitted with the blade attachment. Add 1 tablespoon garlic, 1 tablespoon ginger, ¼ cup green onions (white parts), 2 tablespoons low-sodium soy sauce, 2 teaspoons mayo, and a pinch each of salt and pepper.
Process the mixture on high for about 10-15 seconds until combined and a mostly smooth, paste-like mixture forms
Form the tacos: Lay out 7-8 tortillas and divide the tuna mixture between them. Use lightly oiled hands to press the mixture into a thin, even layer, smooshing it out to the ends of the tortilla.
Cook: In a large nonstick skillet, heat a swish of avocado oil (or other high-heat cooking oil) over medium high heat. When the oil is hot, add a taco, tuna-side down, pressing it down and letting it sizzle. Think: smash taco. Cook for one minute until charred, flip and let it cook a few seconds on the tortilla side to warm and crisp the tortilla. Repeat with the remaining tacos.
Top ‘em up: Add a generous pile of snappy herb salad to each taco along with avocado slices, crispy onions, a big drizzle of sriracha mayo and squeeze of lime.

WOWWWW. I really, really love this for you.

Notes

Crispy shallots – I love love love the ones from Trader Joe’s. But any crispy onions are great here – like the kind you put on green bean casserole, except I like to get the variety you can find in the produce section with the other salad toppers, not the kind by the canned green beans.

Sriracha mayo – If you don’t have sriracha mayo, simply mix mayo and sriracha to your desired level of heat. I like a ratio of ⅓ cup mayo to 1 teaspoon sriracha. If you like it a little sweet, add a glug of sweet chili sauce.

Refer to above blog post for step-by-step photos, ingredient information and answers to frequently asked questions.

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Nutrition

Serving Size: 1 taco with about 1/4 cup herb salad, 1/2 tablespoon sriracha mayo, and 1 tablespoon crispy shallots
Calories: 254
Sugar: 5.2 g
Sodium: 536.1 mg
Fat: 10.4 g
Carbohydrates: 22.5 g
Fiber: 0.9 g
Protein: 18.1 g
Cholesterol: 27.6 mg