Directions

1. Marinate your tuna steak(s). Using a shallow dish or large resealable bag, add tuna and ½ cup Terrapin Ridge Farms Spicy Pineapple Teriyaki Grill and Wing Squeeze. Marinate in fridge for 30 minutes to one hour.

2. Spread sesame seeds out on a plate. Pull tuna from fridge and coat in the sesame seeds on all sides.

3. To a large cast iron or nonstick skillet, bring 1 tbsp. sesame or avocado oil to medium high heat. Place tuna in pan and sear for 1 minute to 1 minute 30 seconds. Carefully flip the tuna and sear on the other side for an additional 1 minute to 1 minute 30 seconds. Then, quickly sear the sides of the tuna for 15-20 seconds each. Remove from heat*.

4. Prepare the slaw. To a medium bowl, add cabbage slaw along with chopped pineapple, lime juice, and 2 tsp. of Terrapin Ridge Farms Spicy Pineapple Teriyaki Grill and Wing Squeeze. Toss to combine.

5. Heat 1 tsp. oil in a cast iron or stainless-steel pan on medium-high heat. Add your corn or flour tortillas, one at a time, and heat for 10-15 seconds on each side. Addan additional tsp. oil or spray of cooking oil as needed. Prepare the slaw. To a medium bowl, add cabbage slaw along with chopped pineapple, lime juice, and 2 tsp. of our Spicy Pineapple Teriyaki Grill and Wing Squeeze. Toss to combine. Heat 1 tsp. oil in a cast iron or stainless-steel pan on medium-high heat. Add your corn or flour tortillas, one at a time, and heat for 10-15 seconds on each side. Add an additional tsp. oil or spray of cooking oil as needed.

6. Using a large, sharp knife, slice your tuna into ¼ inch thick slices. 8. Assemble tacos. To the tortillas, add slaw mixture, sliced tuna, sliced avocado, and a drizzle of Terrapin Ridge Farms Sriracha Aioli.