If you’re looking to elevate your taco night with bold flavor and vibrant colors, these Kombu-Crusted Ahi Tuna Tacos are your new go-to. Perfectly seared tuna is coated in umami-rich kombu (roasted kelp) powder, then tucked into warm corn tortillas with sweet and spicy mango salsa and a creamy Chinsu mayo that brings the heat.
This dish is light, fresh, spicy, and satisfying—a flavor fusion that’s perfect for summer dinners, taco Tuesdays, or impressing at your next dinner party.
✅ Pro Tips
- Make the kombu powder in advance and save it for later. It makes a versatile seasoning!
- For extra crunch, add shredded cabbage or pickled onions to the taco base.
- Chinsu mayo can be made ahead and stored in the fridge for up to a week.
Kombu-Crusted Ahi Tuna Tacos with Mango Salsa
4
servings15
minutes2
minutesIngredients
- Ahi Tuna Tacos
1 lb 1 ahi tuna, sushi-grade
1 1 egg white, lightly whisked
2 Tbsp 2 roasted seaweed powder (kombu powder or ground nori)
1 tsp 1 salt
Corn tortillas, warmed
Lime wedges, for serving
- Mango Salsa
1 1 ripe mango, diced
1 1 tomato, diced
1 1 shallot, finely diced
1 1 jalapeño, diced (remove seeds for less heat)
2 Tbsp 2 cilantro, chopped
1 Tbsp 1 lime juice
1 tsp 1 lime zest
Salt, to taste
- Chinsu Mayo
1/2 cup 1/2 mayonnaise
2 Tbsp 2 Chinsu hot sauce or sriracha
Directions
- Make the Mango Salsa
- In a bowl, combine diced mango, tomato, shallot, jalapeño, and cilantro. Add lime juice, lime zest, and salt to taste.
- Mix well and set aside to let the flavors meld.
- Mix the Chinsu Mayo
- In a small bowl, mix together mayonnaise and Chinsu hot sauce until smooth and well combined. Adjust heat level to your taste.
- Crust and Cook the Tuna
- In a separate bowl, mix roasted seaweed powder and salt. Lightly brush the ahi tuna with egg white, then coat all sides of the tuna with the kombu mixture. This adds a savory crust that crisps beautifully when seared.
- Heat a non-stick or cast-iron skillet over medium heat. Add a touch of neutral oil.
- Sear the tuna on each side for 15–30 seconds, just until the crust is golden but the inside remains rare.
- Remove from the pan and let it rest before slicing.
- Slice the Tuna
- Once cooled to room temperature, slice the tuna into thin, clean strips. You want delicate pieces that layer easily into your tacos.
- Assemble the Tacos
- Warm your corn tortillas. Spread a spoonful of Chinsu mayo, add slices of seared ahi tuna, and top with a generous scoop of mango salsa.
- Finish with a squeeze of lime juice for brightness.
🍴 Serving Suggestions
- Serve with a side of pickled daikon or cucumber salad
- Pair with a light beer, cold sake, or a crisp Sauvignon Blanc
- Add avocado slices or microgreens for extra flair
📝 Final Thoughts
These Kombu-Crusted Ahi Tuna Tacos are a fusion of bold Asian flavors and classic taco joy. With spicy mayo, sweet mango salsa, and the umami kick of seaweed, every bite is a flavor explosion. Whether you’re hosting friends or just treating yourself, this taco recipe is guaranteed to impress.
