Ahi Tuna Tacos

The weather is definitely changing in Kansas City, we may have some hot days left…but looks like they are counted. While I love to eat seafood tacos all year long, they are specially good during a summer day. This recipe was adapted from http://saltandwind.com/ - love their site! Hope you get to enjoy them with some of our squid ink tortillas – or white corn would also be lovely.



Serves 2 (4 tacos)



½ lb ahi tuna cubed

3 tbsp of Ponzu

3 tbsp of Soy Sauce

2 tsp of agave nectar

1 tbsp rice wine vinegar

2 tsp toasted sesame oil

2 Serrano peppers deveined / deseeded finely chopped

3 Green onions thinly sliced (white parts too)

½ Avocado sliced

White Cabbage very finely sliced

Mogu Mogu Sauce from One Bite or Japanese Mayonnaise

Edan Shake Furikake (or you can make your own mix of sesame seeds, seaweed, etc.)

2 oz of salted butter

Lime leaves

1 garlic sliced

½ Jalapeno

4 Yoli Tortillas

Edible flours for garnish

Avocado Leaf oil for drizzle



Combine ponzu, soy sauce, agave, vinegar, sesame oil and serranos. Mix well and set in the fridge for at least 20 minutes.

In the meantime, melt butter with lime leaves, garlic and jalapeno. Simmer for 5 minutes and then turn off. You will use this to brush your tortilla when you heat it up.

Mix soy sauce with tuna and green onions. Sprinkle Edan Shake.

Brush your tortillas with infused butter and heat them in a very hot flat skilled.

Place your tortilla, add white cabbage and drizzle Mogu Mogu. Sprinkle avocado and top with ahi tuna. Garnish with flower petals and drizzle avocado leaf oil.