1tspwasabi paste, reduce to 1/4 tsp for less spice
Jicama Cilantro Slaw
1cuppurple cabbage, shaved thin
1/2cupjicama, sliced thin
2tbspcilantro, chopped
juice of 2 limes
1tsphoney
pinch of salt and pepper
1tbspunseasoned rice wine vinegar
Sriracha Mayo
1/4cupmayonnaise
1tspsriracha
juice of 1/2 lime
pinch of salt
1tsphoney
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.