Go Back
Miso Glazed Ahi Tuna Tacos in Nori Wrappers

Miso Glazed Ahi Tuna Tacos in Nori Wrappers

These Gluten Free and Dairy free tacos with a twist offer up all the flavors of your favorite sushi roll.
Print Pin
Course: Appetizer
Cuisine: Japanese
Prep Time: 30 minutes
Cook Time: 4 minutes

Equipment

  • Skillet
  • 3 small mixing bowl

Ingredients

Miso Glazed Tuna

  • 1 lbs yellow fin tuna sushi or sashimi grade
  • 1 tbso miso paste
  • 1/4 cup gluten free soy sauce or tamari
  • 1 tbso everything bagel seasoning
  • 1 tsp coconut oil

Smashed Wasabi Avocado

  • 2 avocados, peeled and pitted
  • juice from 1 lime
  • pinch of salt
  • 1 tsp wasabi paste, reduce to 1/4 tsp for less spice

Jicama Cilantro Slaw

  • 1 cup purple cabbage, shaved thin
  • 1/2 cup jicama, sliced thin
  • 2 tbsp cilantro, chopped
  • juice of 2 limes
  • 1 tsp honey
  • pinch of salt and pepper
  • 1 tbsp unseasoned rice wine vinegar

Sriracha Mayo

  • 1/4 cup mayonnaise
  • 1 tsp sriracha
  • juice of 1/2 lime
  • pinch of salt
  • 1 tsp honey

Tacos

  • nori paper, cut into 4 squares

Instructions

Miso Glazed Tuna

  • In a bowl, combine the miso paste and soy sauce.
  • Place tuna into the marinade, ensuring to fully coat.
  • Refrigerate for 30 minutes.
  • Heat skillet on medium-high heat.
  • Remove tuna from the marinade and thoroughly cover all sides in the everything bagel seasoning.
  • Add coconut oil to the pan and allow to heat through.
  • Place the tuna in the heated pan, allowing the first side to sear for 1-2 minutes.
  • Flip and repeat the process. Cook to your desired doness. Rare is 115 degrees.
  • Remove from the pan and cut into cubes.

Smashed Wasabi Avocado

  • Combine all of the ingredients in a bowl. Using a fork, smash together until combined and avocado is your desired texture.

Jicama Cilantro Slaw

  • Combine all of the ingredients together and allow to marinate for at least 10 minutes.

Sriracha Mayo

  • Stir all the ingredients together until fully incorporated.

Tacos

  • To assemble, take 1/4 of the nori paper. Spread avocado on the bottom. This will help soften it. Add a layer of the slaw, and then top with ahi tuna cubes. Drizzle the spicy mayo over the top.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!