I am a pescatarian. I haven’t eaten meat in years, but I eat and love seafood. I also need a lot of seafood in order to get the proper amount of protein since I work out so much. If I ever get tired, I always instantly attribute it to my diet and a lack of protein. I eat two eggs every morning and I am very cautious to ensure I eat loads of beans, lentils and green vegetables. On top of choosing to be a pescatarian, I am highly allergic to nuts and bananas and I have been trying to reduce gluten and cheese (not dairy, just cheese since I am addicted to it!) from my diet. My diet sounds complicated but since I love food and cooking, I have no problem seeking out what I can and want to eat. I definitely spend the majority of my budget on expensive, organic foods…..but I strongly feel it will be worth it in the long run!
So tonight I made this new dish which uses gluten free tortillas, ahi tuna to get my protein, and rather than cheese, lots of flavor from the guacamole and wasabi sauce. If I make it again, I am going to make hard tacos. Soft tacos are good, but I just love the crunch of a hard taco. Since it’s just me and Mike, the below portions are for two.
1 Garlic clove
1 Jalapeño pepper
Salt and pepper
1 Small tomato
1.5 Tsp Wasabi paste
¼ Cup light mayonnaise
1 Inch of fresh ginger (peeled and finely diced)
2 Tbls Cilantro
2 4-oz Ahi Tuna filets
6 Small Gluten free soft tacos
Extra cilantro for garnishing
To make the guacamole, dice the shallot, garlic and jalapeño pepper and toss in a bowl. Mash in the avocado, add salt and pepper to your liking and squeeze in the lime. Dice up and fold in the tomato. Set aside.
To make the wasabi sauce, use a blender to blend the wasabi paste, mayonnaise, ginger and cilantro until you form a sauce consistency. Set aside.
Heat the EVOO in a pan over medium-high heat. Add salt and crushed pepper to both sides of the tuna filet by pressing the salt and pepper into the tuna. Sear the tuna for 2 minutes on each side.
To serve, heat up the soft tacos in the oven for 5 minutes at 350 degrees. First pile the cabbage, then the guacamole, then tuna, then drizzle the sauce over the tacos. If you like cilantro, you can add extra for garnishing.
And….Voilà! Between the prep work and cooking, this should take no longer than 30 minutes.