Monday, February 26, 2007
Sliced Tuna Soft Tacos
When preparing the Seared Tuna Steak with Daikon this weekend I decided not to cook all the tuna at once. I have a bad habit of that. I know I can never eat all the food in the recipe and I want to half it, but I forget that at shopping time! So I ended up with way more tuna than I would eat at one setting. Perfect for Leftover Tuesdays which I am hosting this month.
At first I planned to make another Japanese dish with the leftover tuna. I had my eye on another recipe in the Japanese Light cookbook. But I changed my mind and decided to make the Sliced Tuna Soft Tacos which I found in the March, 2007 issue of Every Day with Rachael Ray magazine.
Of course I could have thrown together my own version of tacos, but I was intrigued by the one featured in this issue. It is made with cabbage! I like cabbage every now and then. But I've never had it in tacos before. Also, the spice blend used as a rub on the tuna is very different from what I prepared the other night. The tacos were very flavorful. I really enjoyed the combination of cabbage and tuna together with the spices.
There is an avocado, cream and lime sauce which is part of the recipe which I am on the fence about. The lime and creamy factor was really nice and added a bit of zip. But I didn't really taste the avocado. Maybe mine weren't ripe enough. I'm also not a big fan of making a fuss with a sauce in a food processor and all that. It was an impressive addition, but I probably would not make it again.
Find the recipe for Sliced Tuna Soft Tacos on the Every Day with Rachael Ray Magazine website.