- ¼ c. teriyaki sauce
- 1 T. sriracha chili sauce
- 1 tsp. minced ginger
- 1 tsp. minced garlic
- ½ tsp. toasted sesame oil
- 12 oz. sushi grade tuna
- 1 avocado, seeded and diced
- 1 T. mayonnaise
- 1 tsp. lime juice
- Handful of mini sweet peppers, sliced into thin rings
- ½ head radicchio, sliced thin
- 2 tsp. olive oil
- 8 street taco flour tortillas
- Fresh baby arugula
In a medium sized shallow bowl, combine the teriyaki sauce and the next 4 ingredients (sriracha through toasted sesame oil). Slice the tuna into bite-sized pieces and add it to the bowl; stir well to coat. Cover and refrigerate while you prepare the rest of the meal.
While tuna is marinating, seed and dice an avocado. Mash with the lime juice and mayo in a small bowl until smooth; set aside.
Sauté the peppers and radicchio in a medium skillet over medium-high heat for 3-4 minutes or until crisp tender. Do not overcook.
To serve: Spread a small amount of the avocado mixture over each tortilla. Spoon the marinated tuna mixture over the avocado. Top with the sautéed vegetables and finish with fresh baby arugula.
- Yields: 2-3 servings
- Preparation Time: 30 minutes
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