Hawaiian Tuna Tacos

• 2 cups diced fresh pineapple
• 1/3 cup rice vinegar
• 1 tablespoon granulated sugar
• 2 red Fresno chiles, finely chopped (about 1/4 cup)
• 1 1/2 teaspoons kosher salt, divided
• 2 teaspoons canola oil, divided
• 2 pounds 1 1/2-in.-thick boneless, skinless tuna fillets
• 1/2 teaspoon black pepper
• 1 cup fresh seaweed salad
• 16 (6-in.) white corn tortillas, warmed
• 2 tablespoons black sesame seeds

1. Combine pineapple, rice vinegar, sugar, Fresno chiles, 1/2 teaspoon of the salt, and 1 teaspoon of the oil in a small bowl. Cover and let stand 30 minutes.
2. Meanwhile, heat remaining 1 teaspoon oil in a large skillet over high. Pat tuna dry with a paper towel. Sprinkle tuna with pepper and remaining 1 teaspoon salt. Add tuna to skillet; cook to desired degree of doneness, about 2 minutes per side. Transfer tuna to a cutting board; cut across the grain into 1/4-inch-thick slices.
3. Divide seaweed salad and sliced tuna among tortillas. Top evenly with pineapple salsa, and sprinkle evenly with black sesame seeds.

fresh pineapple, rice vinegar, sugar, red fresno, kosher salt, canola oil, tuna, black pepper, fresh seaweed salad, white corn tortillas, black sesame seeds

Taken from www.myrecipes.com/recipe/hawaiian-tuna-tacos (may not work)