For the dress-zing: Combine the lime juice, ginger, honey, cilantro and salt and pepper to taste in a blender on high speed and slowly add the oil until completely emulsified. Taste and adjust the seasoning.
For the kisser-slaw: Combine the cucumbers, carrots, onions and cilantro in a bowl. Toss with just enough dress-zing until the slaw is evenly coated.
For the oh-snap sauce: Combine the mayo, snap peas, onions, garlic and salt and pepper to taste in a blender on high speed until pureed. Taste and adjust the seasoning.
For the tuna: Cut the tuna into 2-inch squares or long triangular pieces. Sprinkle the fish with salt and pepper. Heat a pan with the oil over high heat. Once the oil just begins to smoke, add the fish and sear it on all sides to desired doneness (do not crowd; you may have to do this in batches). Slice the cooked tuna into 1/4-inch strips.
For the tacos: Heat enough oil to coat the pan over medium heat. Cook the tortillas in the pan until crisp.
Distribute the fish evenly among the tortillas. Sprinkle one chopped pickled Thai chili over each. Drizzle 1 teaspoon Oh-Snap Sauce and 1 teaspoon Dress-zing over each taco. Finish with a small handful of Kisser-Slaw and a squeeze of lime. Enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Taco Justice League, Victoria, British Columbia