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Fish tacos or variations thereof are one of my go-to appetizers, but I’ve hosted many meals where I notice my guests don’t love fish, and at that point I feel bad that I don’t have a plan B. This genius idea by Chanie (she’s not our intrepid editor for nothing) is plan A and plan B in one!
1 head bib lettuce
1 red onion, diced
1 tomato, diced
2 Persian cucumbers, diced
1 cup shredded red cabbage
2 carrots, julienned
fresh parsley, chopped for garnish
cilantro, chopped, for garnish
juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
1 tablespoon Gefen Maple Syrup or honey
12 ounce (340 gram) sushi-grade tuna (I buy this frozen and defrost in the fridge)
1 tablespoon oil
1 teaspoon salt, or to taste
pepper, to taste
juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
1 tablespoon Gefen Maple Syrup or honey
1 cup Gefen Mayonnaise (or homemade)
1 teaspoon dried chives
1 teaspoon garlic powder
salt, to taste
pepper, to taste
1–2 tablespoons water
Preheat a frying pan over medium-high heat.
Combine lime juice with maple syrup or honey in a bowl or container. Set aside.
Brush the tuna steak with oil and season with salt and pepper. Sear for about 45 seconds on each side, then transfer directly to the lime-maple mixture.
Allow to marinate for one hour or up to overnight.
Combine lime juice, maple syrup, mayonnaise, dried chives, and garlic powder.
Season to taste with salt and pepper, and thin with one to two tablespoons water until you have a dressing consistency.
Combine onion, tomato, cucumber, cabbage, and carrots.
Toss with dressing and serve inside a bib lettuce leaf.
Top generously with chopped parsley and cilantro.
Slice the tuna thinly and serve alongside the lettuce taco for optional inclusion.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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