Fusion

Atún Sellado

Name: Atún Sellado
Prep time: 10 min
Cook time: 17 min
Total time: 25 min
Yield: 8 tacos
Cuisine: Mexican
Ingredients: 1 lb Sushi-grade ahi tuna loin; 2 tbsp Soy sauce; 1 tsp Toasted sesame oil; 3 tbsp Sesame seeds, black and white mixed; 1 tbsp Neutral oil, for searing; 1/2 cup Mexican crema; 1 Chipotle in adobo, minced; 1 tbsp Lime juice; to taste Salt; 8 Corn tortillas; 1 Persian cucumber, thinly sliced; 1 Avocado, sliced; 1/2 cup Cilantro leaves; 1 Serrano, sliced paper-thin (optional)

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

Per-100g nutrition (10 ingredients verified)

Ingredient	kcal	Protein	Fat	Carbs
Sushi-grade ahi tuna loin	110	24.8 g	0.4 g	0 g
Soy sauce	53	8.1 g	0.6 g	4.9 g
Toasted sesame oil	800	0 g	93.3 g	0 g
Sesame seeds, black and white mixed	631	20.5 g	61.2 g	11.7 g
Mexican crema	200	3.3 g	16.7 g	6.7 g
Lime juice	—	0 g	0 g	6.7 g
Salt	0	0 g	0 g	1330 g
Corn tortillas	188	3.1 g	1.6 g	40.6 g
Persian cucumber, thinly sliced	15	0 g	0 g	3.9 g
Cilantro leaves	0	0 g	0 g	0 g

Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.

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.