Skip to main content

Seared Albacore Tuna Loin Soft Tacos #NationalTacoDay


Today, Valentina, The Baking Fairy, asked her blogging pals to join her in celebrating National Taco Day. Ummm...of course! Happy #NationalTacoDay! Here's our virtual taco truck for you...

Breakfast Street Tacos by 2 Cookin Mamas
Chorizo and Sweet Potato Breakfast Tacos by A Kitchen Hoor’s Adventures
Egg and Bacon Loaded Breakfast Tacos by Cheese Curd in Paradise
Garbage Plate Tacos by The Spiffy Cookie
Huevos Rancheros Tacos by Our Good Life
Instant Pot Pork Carnitas Tacos by The Redhead Baker
Lobster Roll Street Tacos by Daily Dish Recipes
Old-School Hard Shell Tacos by Karen’s Kitchen Stories
Seared Albacore Tuna Loin Soft Tacos by Culinary Adventures with Camilla
Shrimp Tacos with Apple Pomegranate Salsa by A Day in the Life on the Farm
Tacos de Calabacitas by Tip Garden
Vegan Nopales Tacos with Charred Corn and Black Bean Salsa by The Baking Fairy
Vindaloo Pork Belly Street Tacos by Palatable Pastime
Walking Taco Bar by For The Love of Food

Seared Albacore Tuna Loin Soft Tacos
With delicious serendipity, I found freshly caught albacore tuna loins at the market this week. Albacore is a smaller member of the tuna family that has been shown to have low or undetectable mercury levels. They are mostly caught offshore, and unlike most local fishing boats, albacore boats may be at sea for days on end. In those cases, they are flash-frozen to preserve their freshness. Albacore tuna is highly versatile, and when you get sushi-grade tuna, it's perfectly fine to eat it raw.

I decided to crust it with some spices, sear it, and serve them up as soft tacos with an Italian wine from Lugana.

Ingredients serves 4
Seared Albacore
  • 1 pound albacore tuna loins
  • 1 T olive oil
  • 2 t ground cumin
  • 1 t ground paprika
  • freshly ground salt
  • freshly ground pepper

Fresh Slaw
  • 1 C shaved fennel
  • 1 C shaved pear
  • 3 T olive oil
  • 1 T vinegar (I used apple cider vinegar)
  • freshly ground salt
  • freshly ground pepper

For Serving
  • tortillas (we used street taco sized flour tortillas)
  • organic lemon wedges
  • grilled green onions, optional
  • salsa, optional
Procedure

Seared Albacore
Mix the spices together in small bowl. Pat the albacore dry and rub the sides with the spices.

Preheat a skillet. Pour in the olive oil and swirl to coat the bottom of the pan. Wait till the oil begin to bubble. Sear the tuna on all sides until the surface is nicely browned. Remove the tuna to a cutting board. Let stand for a few minutes before slicing into 1/2" coins.

Fresh Slaw
In a medium mixing bowl, mix the ingredients together. Let stand for a few minutes before serving.


For Serving
Let everyone assemble their own tacos...with the seared tuna, fresh slaw, grilled green onions, etc.

Comments

  1. I love seared tuna and these tacos look wonderful.

    ReplyDelete
  2. These sound so tasty! What a great way to eat seared tuna. In a little package!

    ReplyDelete
  3. What a creative (and sophisticated) taco idea! I love that you paired it with a fresh slaw and some wine. Fancy!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh