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Tuna tacos with watermelon slaw offer a refreshing twist on a classic dish, combining the rich umami flavor of sushi-grade tuna with the sweet crunch of watermelon. This unique recipe is not only visually appealing but also tantalizes the taste buds, making it a perfect choice for summer gatherings or a light weeknight dinner. With its harmonious blend of flavors and textures, this dish captures the essence of coastal cuisine, inviting you to indulge in a culinary experience that celebrates both freshness and health.

Tuna Tacos with Watermelon Slaw

Dive into the summer freshness with tuna tacos topped with vibrant watermelon slaw! This unique recipe blends the savory richness of sushi-grade tuna with the juicy sweetness of watermelon, creating a delightful culinary experience. Packed with nutrition, these colorful tacos are perfect for light dinners or summer gatherings. Learn how to marinate tuna, prepare a crunchy slaw, and assemble visually appealing tacos that are both delicious and healthy. Perfect for impressing your guests!
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Ingredients
  

For the Tuna Tacos:

1 lb fresh sushi-grade tuna, diced into small cubes

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon sriracha (or more for extra heat)

1 tablespoon green onion, finely chopped

1 tablespoon sesame seeds, toasted

8 small corn tortillas

For the Watermelon Slaw:

2 cups seedless watermelon, diced into small pieces

1 cup red cabbage, finely shredded

1/2 cup carrot, grated or shredded

1/4 cup fresh mint leaves, chopped

Juice of 1 lime

1 tablespoon honey

Salt and freshly cracked black pepper, to taste

For Garnish:

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Tuna: In a medium mixing bowl, combine the diced tuna, soy sauce, sesame oil, sriracha, finely chopped green onion, and toasted sesame seeds. Gently mix until the tuna pieces are evenly coated with the marinade. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for 15-20 minutes to allow the flavors to meld.

    Prepare the Watermelon Slaw: In a separate mixing bowl, combine the diced watermelon, shredded red cabbage, grated carrot, and chopped mint leaves. In a small bowl, whisk together the lime juice and honey until the mixture is smooth and well combined. Pour this dressing over the watermelon slaw and toss gently to coat all the ingredients evenly. Season the slaw with salt and freshly cracked black pepper to taste. Set it aside.

      Warm the Tortillas: Heat a dry skillet over medium heat. Once hot, add the corn tortillas, one at a time, warming them for about 30 seconds on each side, or until they become pliable and slightly toasted. Keep them warm by stacking them in a clean kitchen towel.

        Assemble the Tacos: On each warm tortilla, place a generous portion of the marinated tuna, allowing the vibrant colors to shine through. Top it with a heaping spoonful of the watermelon slaw, showcasing its colorful array.

          Garnish: Finish the tacos with a sprinkle of fresh cilantro leaves and a squeeze of lime juice from the wedges for an extra burst of flavor.

            Serve: Arrange the assembled tacos on a platter and serve immediately. Include additional lime wedges on the side so guests can add more to their tacos as desired.

              Prep Time, Total Time, Servings: 20 min | 40 min | 4 servings