Fresh cilantro leaves, carrot shavings, sriracha, and black sesame seedsfor toppings
In a small bowl, combine teriyaki sauce and next 5 ingredients. Transfer to a pie plate or shallow bowl, then add tuna steak. Turn tuna steak over twice to coat all sides with marinade. Cover and refrigerate for 1 hour, turning once after 30 minutes.
While tuna is marinating, seed and dice an avocado. Combine with lime juice and mayo in a small bowl. Mash until smooth. Set aside.
Remove tuna from marinade and discard marinade. Pat tuna dry and cut into small cubes. Add sriracha, mayo and sweet chili sauce to tuna. Toss to coat. Refrigerate until ready to serve.
Saute peppers, asparagus, and onions in a medium skillet over medium-high heat for 3-4 minutes or until crisp tender. .
To serve: Spread a small amount of avocado mixture over each tortilla. Spoon reserved tuna mixture over avocado. Top with sautéed vegetables and finish with fresh cilantro, carrot shavings, sriracha, and sesame seeds. Enjoy!
Marinade: We have a recipe below for a stellar Asian-inspired marinade, but if you're short on time or ingredients, your favorite teriyaki marinade works well!
Tuna: "Sushi-grade" has to do with how the fish was handled and frozen (a requirement to kill off bacteria and parasites). Talk to your local fish market (if you're on the coast) or look for "flash frozen" in the freezer section for your best bet.
Adding lime juice to avocado helps keep it from browning before you serve up your tacos.
Be careful not to overcook the vegetables. They should be heated through but still nice and crisp when you bite into them.
This dish is great even for people who are not familiar with eating raw fish, but you could easily saute your cubed tuna or substitute cooked chicken.
Don't like cilantro? Try fresh basil, parsley, or celery leaves instead!