- 1/2 cup (4oz) sour cream
- 2 TBS heavy cream
- 1 1/2 tsp wasabi paste
- 1 TBS fresh lemon juice
- 1 tsp low-sodium soy sauce
- Kosher salt and freshly ground pepper
- 1 cup (3 oz) shredded green cabbage
- 1 cup (3 oz) shredded red cabbage
- 4 tsp seasoned rice wine vinegar
- 1 tsp mirin
- 2 TBS olive oil
- 1 lb Ahi tuna steak, cut into 4 equal rectangular pieces
- 8 corn or flour tortillas, warmed
- 1 avocado, pitted, peeled and thinly sliced
- 1 tsp toasted sesame seeds
To make the wasabi crema, in a bowl, stir together the sour cream, heavy cream, wasabi paste, lemon juice, soy sauce and 1/4 tsp salt. Let stand at room temperature to allow the flavors to blend until you are ready to serve. In a large bowl, toss together the cabbages. Add the vinegar, mirin, 1 TBS of the olive oil, salt and pepper to taste and toss to mix well. Set aside. In a nonstick frypan over high heat, warm the remaining 1 TBS olive oil. Add the tuna to the hot oil and sear, turning once, until nicely browned on both sides, about 2 minutes per side for medium-rare. Transfer to a cutting board and let rest for a few minutes, then slice thinly. To assemble, fill the tortillas with the tuna, dividing it evenly, and top with a handful of the cabbage, some avocado slices and a generous drizzle of the wasabi crema. Garnish with sesame seeds. Serve immediately.