Birthday wishes and Ahi Tacos

I want to wish a very happy birthday to two of my sweetest friends.

Happy Birthday, Tram!

Happy Birthday, Amy!

Love you both! xoxo

Ahi Tuna Tacos with Pickled Slaw and Wasabi Cream & Chipotle Mayo

Pickled Slaw

• 2 large shallots, peeled and thinly sliced
• 3 sweet mini peppers, stemmed and thinly sliced
• 1 jalapeño pepper, seeded and diced
• 2 cups shredded or chopped cabbage
• 1 carrot, peeled and shredded
• 1/4 cup apple cider vinegar
• Juice of 1 lime
• 2 tablespoons olive oil

Wasabi Cream

• 1/2 cup plain low or non-fat yogurt
• Wasabi paste to taste
• Zest and juice from 1/2 lime

Chipotle Mayo

• 1/4 cup mayonnaise
• 1 tablespoon minced chipotle

Seared Tuna

• 2 pounds fresh Ahi tuna
• Salt and freshly ground black pepper
• 3 tablespoons sesame seeds, white and/or black
• 2 tablespoons sesame oil

• 12 corn tortillas
• Lime wedges

Pickled Slaw: Place the shallots, sweet peppers, and jalapeño in a medium bowl.

Add the cabbage and carrots and toss. Stir in the vinegar, lime juice, and olive oil and let stand for 1 hour to pickle.

Wasabi Cream: Combine the yogurt, wasabi paste, lime juice, and lime zest in a small bowl, cover, and refrigerate.

Chipotle Mayo: Whisk together the mayonnaise and chipotle in a small bowl, cover, and refrigerate.

Tortillas: Wrap the corn tortillas in foil and place them in a low oven (200 degrees) to heat through.

Tuna: Season the tuna with salt and pepper. Place the sesame seeds on a small flat plate and press the tuna onto the seeds on both sides to adhere.

Heat a large skillet and add the sesame oil. Sear the tuna on both sides over high heat until nicely browned.

Remove from heat and let rest for 5 minutes before thinly slicing.

Stack the slices and cut cross-ways into smaller pieces.

Place a small spoonful of chipotle mayo in the center of each warmed tortilla, top with tuna, then with pickled slaw, and finish with a spoonful of the wasabi cream.

Serve with lime wedges.

Makes 12