Asian-Inspired Tacos with Black and Blue Tuna

10 ounces sashimi-grade tuna, cut into 1-inch thick slices

¼ cup light soy sauce

ground black pepper to taste

¼ cup light sour cream

1 tablespoon wasabi paste, or to taste

1 tablespoon peanut oil

4 flour tortillas

1 cup finely shredded cabbage

¼ cup minced green onion

Marinate tuna slices in soy sauce in a bowl, 10 to 15 minutes.

Remove fish from soy sauce to a plate and season with black pepper; set aside.

Whisk sour cream and wasabi paste together in a small bowl; cover and refrigerate until ready to use.

Heat peanut oil in a heavy skillet over high heat. Sear tuna slices in hot oil until lightly browned, 15 to 20 seconds per side. Transfer rare tuna to a cutting board and cut into smaller pieces.

Heat tortillas in a clean skillet over medium heat until warmed through, about 1 minute each.

Serve tuna in warm tortillas topped with cabbage, green onion, and wasabi sour cream.