Friday Recipe - Fresh Tuna Taco

11th May 2018


Ingredients ( serves 2)

400g/ 14 oz fresh tuna steak, cut into 2 slices. I used wild yellow fin tuna handline -caught, certified sustainable by Marine Stewardship Council. You can also use Ahi tuna steak.

2 teaspoons of vegetable oil, I use rapeseed

freshly ground sea salt & black pepper

squeeze of fresh lime

6 teaspoons of The Sweet Beet habanero lime jelly

2 large  corn & wheat soft tortillas

3 leaves of cos lettuce, washed & shredded

1-2 teaspoon sour cream ( optional)

’Cowboy Caviar’ salsa/side:

1/2  tin of black beans, 120g/ 4 oz drained I used Epicure Organic

1 small tin of sweet corn, 160g/ 5.5 oz drained

1/2 small red pepper finely chopped

1/2 small orange pepper finely chopped

1/2 small red onion finely chopped

1 small handful of fresh flat leaf parsley , chopped

Juice of 1/2 fresh lime

Freshly ground sea salt & black pepper to taste


Marinade the tuna in oil, salt & black pepper & squeeze of lime for about 10-15 minutes.  Heat a chargrill pan to medium hot .

Prepare the cowboy caviar & combine in a bowl.  Sear the tuna for 1 – 1.5 minutes  on each side. The tuna will be rare in the middle with chargrill marks. If you prefer your tuna slightly more cooked , increase the cooking time by 1 minute on each side. Remove from the pan and while still warm glaze with 4 teaspoons of the habanero lime jelly. Allow to rest, then slice into bite size pieces.Heat a frying pan on medium heat and warm the soft tortillas for 5 seconds on each side. Remove from pan and spread a teaspoon of habanero lime jelly and a teaspoon of sour cream ( if using) on each tortilla. Add few teaspoons of cowboy caviar, shredded lettuce and sliced tuna. Roll ‘em and eat! Serve with some more cowboy caviar veggies on the side. I served with a Numero Uno craft lager brewed with agave nectar and lime zest from Flying Dog Brewery, MD, USA.



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