Seared Tuna Tacos with Spicy Cilantro Cream Sauce


½ pound fresh tuna (sashimi grade)

SplenDishes House Blend

Olive oil

2 cups iceberg lettuce, thinly sliced

2 tablespoons cider vinegar

Sriracha hot sauce

½ cup sour cream

¾ cup fresh cilantro

SplenDishes Fire Roasted Salsa



In a small blender, combine cilantro, sour cream and sriracha with a pinch of SplenDishes House Blend, until well blended. Store covered in refrigerator until ready to use.

Toss lettuce with cider vinegar and set aside.

Coat tuna generously with SplenDishes House Blend.

Heat sauté pan on high heat. Drizzle with olive oil and sear tuna for 1-2 minutes, depending on thickness, on both sides.

Remove from pan and slice.

To assemble tacos, place slaw on tortilla, spoon Fire Roasted Salsa over slaw. Lay sliced tuna on top of salsa and spoon cilantro sauce over tuna. Garnish with fresh cilantro leaves and hot sauce.

Makes approximately 4-6 tacos.

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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