Photo: Greg Dupree; Food Styling: Torie Cox: Prop Styling: Mindi Shapiro Levine
Active Time
20 Mins
Total Time
45 Mins
Yield
Serves 8

How to Make It

Step 1

Combine pineapple, rice vinegar, sugar, Fresno chiles, 1/2 teaspoon of the salt, and 1 teaspoon of the oil in a small bowl. Cover and let stand 30 minutes.

Step 2

Meanwhile, heat remaining 1 teaspoon oil in a large skillet over high. Pat tuna dry with a paper towel. Sprinkle tuna with pepper and remaining 1 teaspoon salt. Add tuna to skillet; cook to desired degree of doneness, about 2 minutes per side. Transfer tuna to a cutting board; cut across the grain into 1/4-inch-thick slices.

Step 3

Divide seaweed salad and sliced tuna among tortillas. Top evenly with pineapple salsa, and sprinkle evenly with black sesame seeds.

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