Tuna Tacos from The Big Ketch

Big Ketch Tuna Tacos

  • 1 teaspoon vegetable oil
  • 1 (4 ounces) tuna fillet
  • Salt and pepper
  • 2 6-inch flour tortillas
  • 1/2 cup cilantro kale slaw (see recipe)
  • Creamy soy sauce (see recipe), black and white sesame seeds and coriander sprigs, to garnish
  • 2 lime wedges, for serving
  • Season the top and bottom of the tuna with salt and pepper.
  • Heat a medium skillet over high heat. When the pan is very hot, add the oil, wait 10 seconds and add the tuna. Sear for 10 seconds, then flip the tuna and sear for 10 seconds. Turn the tenderloin to one side and sear. Repeat with the remaining sides. Remove from skillet. Cut the tuna into 6 slices.
  • Arrange the flour tortillas on the work surface. Place 1/4 cup coleslaw in the middle of each tortilla and top with 3 slices of tuna. Drizzle with creamy soy sauce, sprinkle with sesame seeds and garnish with a sprig of cilantro. Serve with lime wedges. For 1.

Nutrition information

Per serving: Per serving, without Creamy Soy Sauce: 497 calories (percentage of calories from fat, 34), 31 grams protein, 51 grams carbohydrate, 3 grams fiber, 19 grams total fat (4 grams saturated), 55 milligrams of cholesterol, 597 milligrams of sodium.

Cilantro Kale Salad

  • 1 cup thinly sliced ​​kale
  • 1 cup thinly sliced ​​Napa cabbage
  • 1/2 cup thinly sliced ​​red cabbage
  • 5 radishes, cut into matchsticks
  • 1/4 cup cilantro leaves
  • 1/4 cup thinly sliced ​​red onion
  • Creamy Lime Vinaigrette (see recipe)
  • In a large bowl, combine the kale, Napa cabbage, red cabbage, radishes, cilantro and red onion. Add dressing to taste and toss. Makes 2 cups.

Nutrition information

Per serving: Per 1/2 cup: 136 calories (percentage of calories from fat, 55), 1 gram protein, 15 grams carbohydrate, 1 gram fiber, 8 grams total fat (1 gram saturated), 1 milligram cholesterol , 104 milligrams of sodium.

Creamy Lime Vinaigrette

  • 1/2 cup lime juice
  • 2 tablespoons mayonnaise
  • 1 tablespoon granulated sugar
  • 1 tablespoon of honey
  • 1 tablespoon unseasoned rice vinegar
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons light brown sugar
  • 1/4 teaspoon Sriracha
  • Pinch of black pepper
  • Pinch of cumin
  • Pinch of dried red pepper flakes
  • 2 tablespoons of soybean oil
  • Salt (optional)
  • In the bowl of a blender, combine lime juice, mayonnaise, granulated sugar, honey, vinegar, lemon juice, brown sugar, Sriracha, black pepper, cumin and red pepper flakes . Mix for 1 minute, then slowly add the soybean oil. Taste and add salt, if desired. Can be made ahead and refrigerated for up to 1 week. Makes 3/4 cup.

Nutrition information

Per serving: Per tablespoon: 44 calories (percentage of calories from fat, 60), trace protein, 4 grams carbohydrate, trace fiber, 3 grams total fat (trace saturated fat), trace cholesterol, 31 milligrams sodium.

Creamy soy sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons of soy sauce
  • 1 tablespoon chopped coriander leaves
  • In a small bowl, combine the mayonnaise, sweet chili sauce, soy sauce and chopped cilantro. Cover and refrigerate. Makes 3/4 cup.

Nutrition information

Per serving: Per tablespoon: 29 calories (percentage of calories from fat, 66), trace protein, 2 grams carbohydrate, trace fiber, 2 grams total fat (trace saturated fat), 2 milligrams cholesterol, 248 milligrams of sodium.

On the menu at… The Big Ketch Saltwater Grill, 3279 Roswell Road, Atlanta. 404-474-9508, http://thebigketch.

Is there a recipe from a restaurant in metro Atlanta that you would like to make at home? Tell us and we’ll try to get it. We will also test it and adapt it to the home kitchen. Due to volume, we cannot accommodate all requests. Send your request, address and phone number to fromthemenu@gmail.com and put “From the menu from” and the restaurant name in the subject line.

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