Ahi Tacos with Wasabi Aoili

Yes, yes - I know, I've been inexplicably MIA.  I do apologize, but unfortunately things around here have been unexpectedly hectic so I've been relying on my handy recipes and preparation secrets to make it through each week.  I have a couple of new recipes to share with you, so stay tuned. 

I definitely lean towards Asian foods, if given the choice.  But, since I married a Mexican food lover I've learned to compromise (read: sacrifice).  We both love seared ahi.  So, after careful consideration, I finally crafted the most perfect hybrid - the Asian fish taco!  This perfectly flavored meal comes together quickly, especially if you opt to marinade the fish overnight.  Adjust the wasabi to your taste.  This recipe is a sure winner.

Ahi Tacos with Wasabi Aoili  

Serves 2-3

Tuna

1/2 cup ponzu sauce

3/4 - 1 lb tuna fillet, about 1 inch thick

6 to 8 small flour tortillas, warmed on grill

Cooking spray 

Slaw

1/2 package cole slaw mix, about 4 cups (such as Fresh Express)

1 bunch green onions, sliced into 1 inch pieces and sliced lengthwise

1/8 cup ginger sesame blend (such as Baron's Savoury Secrets - Sesame Ginger Blend - I buy mine at Whole Foods)

2 tablespoons lite seasoned vinegar

1 tablespoon reduced sodium soy sauce

1/2 tablespoon hot chili oil 

Wasabi Aoili

1 cup fat free mayonnaise

2 tablespoons ponzu sauce

1 tablespoon wasabi paste or powder (adjust to taste)

1. Pour ponzu into a large, resealable plastic bag. Add tuna, seal bag, and turn fish to coat. Chill for 1 hour (or overnight), turning once. Drain ponzu from bag.

2. Heat grill pan to very high (550° to 650°). Coat grill pan with cooking spray.

3. Grill fish, turning once, until grill marks appear and fish is rare, about one minute on both sides. Chill grilled tuna in the refrigerator for 15 minutes. 

4.  Meanwhile, in a bowl combine cole slaw mix and onion. Just before serving, stir in sesame seed mix, oil, soy sauce and vinegar.

5.  Stir all aoili ingredients together in a small bowl, chill until ready to serve.

6.  Slice albacore crosswise. Fill tortillas with slaw and fish, then top with a drizzle of aoili.