Atún Sellado
Baja meets the sushi bar — a soy-rubbed ahi loin rolled in sesame seeds and seared hard so the crust toasts while the center stays ruby rare. Sliced thin over chipotle crema with cucumber and avocado, it eats cool, smoky, and clean.
- Time
- 25 min
- Heat
- Yield
- 8 tacos
- Region
- Baja California
Ingredients
The tuna
Chipotle crema
To build
Method
Stir the crema, minced chipotle, lime juice, and salt together and chill while you prep the tuna.
Rub the loin with soy sauce and sesame oil and let it sit at room temperature to season through.
Spread the sesame seeds on a plate and press the loin into them, coating all sides in an even crust.
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Heat the neutral oil in a skillet until it just smokes, then sear the loin about 60 seconds per side — the seeds should toast golden while the center stays rare.
Rest the tuna on a cutting board so the juices settle, then slice against the grain into 1/4-inch slabs.
Warm the tortillas on a comal, swipe each with chipotle crema, shingle on the tuna, and top with cucumber, avocado, cilantro, and serrano if you want a little edge.
Build the plate
