Step 1

In a large, rimmed dish whisk together orange zest and juice, lemon zest and juice, soy sauce, olive oil, sesame oil, shallot, garlic, parsley, ginger, and black pepper.

Step 2

Place tuna steaks in the marinade and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.

Step 3

Preheat grill or large skillet over medium-high heat. Place the tuna on the grill rack or in skillet and sear, without moving the steaks, for 2 minutes. Turn the steaks over and sear, again without moving them, for 1 ½ minutes more.

Step 4

Transfer to a cutting board and let rest for 5 minutes. If you’d like tuna steaks more pink in the center, cook an additional 1 ½ minutes per side.

Step 5

Grill tortillas about 30 seconds on each side. Cover to keep warm.

Step 6

Thinly slice tuna and serve with warm tortillas, Asian Red Cabbage Slaw, Cilantro Pistachio Pesto, sesame seeds, and squeeze of lime. Enjoy!