Ingredients:

  • 1 lb sushi-grade Ahi tuna steak
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 3 tbsp white sesame seeds
  • 2 tbsp black sesame seeds
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 cup diced fresh mango
  • 1/4 cup diced red onion
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lime juice
  • 1/2 jalapeño, finely diced
  • 8 small corn tortillas
  • 2 cups shredded red cabbage
  • 1 tbsp neutral oil

Instructions:

  1. Whisk together the soy sauce, sesame oil, ginger, and garlic in a bowl. Add the tuna steaks and toss to coat. Let them marinate for 20 minutes at room temperature.
  2. In a small bowl, combine the diced fresh mango, red onion, chopped cilantro, lime juice, and finely diced jalapeño. Stir to combine and set aside.
  3. In a shallow dish, combine the white and black sesame seeds, salt, and pepper. Remove the tuna from the marinade and pat slightly with a paper towel. Press each side of the tuna firmly into the seed mixture until heavily coated.
  4. Heat a cast iron skillet over medium-high heat with 1 tbsp of neutral oil until it just begins to smoke. Sear the tuna for 45–60 seconds per side to create a thin cooked band while keeping the center rare.
  5. Transfer the tuna to a cutting board and let it rest for 3 minutes. Slice the tuna against the grain into 1/2-inch thick strips.
  6. Warm the tortillas in a dry pan. Layer shredded cabbage on the bottom, top with 3-4 slices of sesame crusted tuna, and spoon mango salsa over the top.