Ingredients

The following ingredients have 4 Servings
  • 1 1/3 pounds Ahi tuna (cut into 1/2 inch cubes)
  • 1/2 cup barbecue sauce
  • 1/3 cup cayenne pepper sauce (like Franks)
  • 2 1/2 cups thinly sliced celery
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 cup crumbled blue cheese
  • 10-12 wheat tortillas (double the tortillas for corn)
  • Salt and pepper

Instruction

  • Start with the celery slaw: Slice the celery and green onions and place them in a medium bowl. Add the vinegar and honey, then stir in 1/3 teaspoon of salt, and pepper to taste. Stir well and set aside.
  • Mix the barbecue sauce and pepper sauce in a second bowl. Cut the Ahi tuna into small 1/2-inch cubes and sprinkle with salt. If you like your tortillas warm and puffy, flash fry them before cooking the Ahi.
  • Place a nonstick skillet over medium-high heat. Once the skillet is hot, add half the Ahi  and sear for 30-60 seconds per side, flipping once, for a rare to medium-rare interior. Once the Ahi is cooked to your liking, pour in half the buffalo barbecue sauce and toss. Scoop the ahi onto a plate, wipe out the skillet, and repeat with the remaining Ahi.
  • To serve: Scoop celery slaw into warm tortillas, top the slaw with the buffalo barbecue ahi, then sprinkle with crumbled blue cheese. Serve warm.