Preparation:

Make the relish: combine the cucumber and red onion in a small bowl. Using a garlic press (or super finely dice), smash the garlic into the cucumber mixture. Add the sugar, rice vinegar, olive oil, and sprinkle of salt and pepper. Mix it all to combine, cover with plastic wrap and put it in the fridge to chill for at least half hour. You can make this also the day before, it will only get better as it sits!

Make the wasabi cream: add the yogurt to a small bowl. Add the wasabi paste, start with a 1/4 teaspoon.. it’s SPICY! Add the garlic powder, lime juice, and sprinkle of salt and pepper. Taste to see if you want to add more wasabi. If it’s too spicy, add more lime juice and greek yogurt to tame it down. One you get the cream to the right spice level for you, slowly drizzle in half and half or water, mixing vigorously. You want the consistency where you can drizzle the cream onto the tacos. Once the consistency is good, cover with plastic wrap and keep it cool in the fridge.

Take your tuna out of the fridge. In a small bowl, add all of your blackening seasoning and mix until everything is combined. Liberally season each side of the tuna, lightly pressing it into the meat.

Preheat your cast iron with a drizzle of canola or vegetable oil. You want to get your pan screaming hot, when it starts to slightly smoke, it’s ready. The tuna will only take about 1-2 minutes each side, for rare. The blackening seasoning will help the tuna get a nice brown crust. When the tuna is done on both sides (you should still see the rare tuna on the thick side), remove from the cast iron onto a cutting board.

While the tuna rests, get the relish and crema from the fridge. With the tortillas, I like to get a little color on them. I do this by turning the flame on medium low, and using tongs, place the tortillas directly onto the flame. These will get color on them FAST, so do not walk away from them. Turn them over when once side gets some marks on them, and repeat for the rest.

When the tortillas are browned and done, slice the tuna, against the grain, about 1/4” thick. Time to assemble! Lay a few pieces of tuna in the tortilla, top with a dollop of the cucumber relish, and a drizzle of the cream. Garnish with sliced scallions and sesame seeds. Enjoy!