This recipe was created for us in 2020 by the very talented Emma Nkunzana (@emma.nkunzana on instagram).If you don’t have the energy to make pesto from scratch (or you're just short on time), try some @pesto_princess coriander & chilli pesto instead.
Mix the sesame oil and miso paste, then rub it over the tuna and allow to marinade.
If you’re making the pesto from scratch, blend all the ingredients together in a blender (add a little bit of water if it’s too stiff).
Dress the cabbage and spring onions with the green pesto and toasted sesame seeds.
Heat a pan to high and sear the tuna to your liking (I use a very hot griddle pan and cook for no more than 90 seconds on a side) and set aside to rest.
Warm the tacos in the oven until crisp (they should be super crunchy - if not, pop them back in for a few more minutes).
Serve the sliced tuna with Santa Anna’s corn tacos and the slaw.