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Recipe by Naomi Nachman

Mini Tuna Tacos

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Mini Tuna Tacos
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Peanuts - Soy - Sesame
20 Minutes
Diets
- Pescatarian

I developed this recipe for a bridal shower Zoom class I recently presented. We were making cocktails and finger foods.  I always love mini-foods because you can eat a lot of variety in small amounts. They are kind of like tapas at a restaurant.  Tapas are mini-portions created for sharing at a restaurant, and they are intended to provide a wide sampling of the menu. 

Ingredients

Main ingredients

  • 1 pound fresh or sashimi-grade Ahi tuna steaks, finely diced

  • 1/4 cup lite soy sauce

  • 1/2 cup chopped scallions

  • 1 tablespoon Gefen Sesame Oil

  • 1 teaspoon grated fresh ginger or 2-3 cubes Gefen Frozen Ginger

  • 1/2 jalapeno pepper, cored, seeded, and finely minced

  • 1 teaspoon toasted sesame seeds

  • 1 tablespoon finely-chopped toasted peanuts

  • 1 package mini tacos such as Del Campo tortillas or mini tortilla chips

Directions

Prepare the Mini Tuna Tacos

1.

In a large bowl combine, soy sauce, scallions, sesame oil, ginger, jalapeno, and sesame seeds.

2.

Right before serving, add in the tuna and mix well.  Let it sit for five minutes in marinade.

3.

To serve: Scoop tuna out of marinade and fill the taco with the tuna. Garnish with crushed peanuts.

About

Naomi’s cookbook Perfect Flavors (ArtScroll/Mesorah, 2018) has more great recipes for summer cooking.  

Recipe tags

appetizers apps fish mini naomi nachman small bites starters summer tacos tuna
Mini Tuna Tacos

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