Name: Tuna Taco
Prep time: 1465 min
Cook time: 10 min
Total time: 1475 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 4-oz pieces of sushi grade tuna; 4 corn tortillas; 4 rainbow carrots; ½ large daikon; 1 red pepper; 1 yellow pepper; ½ cabbage; 1 red onion; 1 cup (250 mL) apple cider vinegar; 3 cups (750 mL) water; ¼ cup (59 mL) sugar; Salt and pepper; 1 star anise; 1 kaffir lime leaf; 2 chilis; 1 bunch cilantro; 2 red Thai chilis; 1 lime, zest and juice; 3 cloves garlic; ½ cup (125 mL) olive oil; Salt and pepper, to taste; 2 avocados; 1 tbsp smoked chipotle; 1 clove garlic; 4 egg yolks; Salt and pepper; ½ cup (60 mL) apple cider vinegar; 1 tbsp canola oil; 3 tomatoes; 1 red onion

Prep Time

24h 25 min

Cook Time

10 min

Yields

4 servings

This savoury and vibrant tuna taco, with delicately seared fish, is eye candy for the belly. Bursting with colour and flavour with every bite, it is certainly a showstopper taco.

Courtesy of Primal Kitchen in Halifax, Nova Scotia.

ingredients

Assembly

4 4-oz

pieces of sushi grade tuna

corn tortillas

Pickled Slaw

rainbow carrots

large daikon

red pepper

yellow pepper

cabbage

red onion

cup (250 mL) apple cider vinegar

cups (750 mL) water

cup (59 mL) sugar

Salt and pepper

star anise

kaffir lime leaf

chilis

Chimilantro

bunch cilantro

red Thai chilis

lime, zest and juice

cloves garlic

cup (125 mL) olive oil

Salt and pepper, to taste

Avocado Chipotle Crema

avocados

tbsp smoked chipotle

clove garlic

egg yolks

Salt and pepper

cup (60 mL) apple cider vinegar

tbsp canola oil

Pico de Gallo

tomatoes

red onion

lime, zest and juice

garlic cloves

Thai red chili

bunch cilantro

Salt and pepper, to taste

Ingredient Substitution Guide

directions

Step 1

For the Pickled Slaw: Bring to a boil the water, vinegar, sugar, star anise, kaffir lime leaves, chilis and salt and pepper and let cool. Set aside to add to vegetable mix.

Step 2

Thin slice carrot, daikon, peppers, red onion, cabbage.

Step 3

Pour the pickling liquid over the sliced vegetables and let sit in refrigerator 24 hours.

Step 4

For the Chimilantro: Wash cilantro.

Step 5

Rough chop garlic and chilli.

Step 6

Microplane zest.

Step 7

Put all in blender and blitz.

Step 8

Add olive oil to mixture until desired consistency.

Step 9

For the Avocado Chipotle Crema: Blend chipotle, garlic, yolk and vinegar.

Step 10

Slowly add oil to emulsify.

Step 11

Add pureed avocado. Salt, pepper to taste. Reserve for assembly.

Step 12

For the Pice de Gallo: Finely chop the tomato, red onion, garlic chilli and cilantro.

Step 13

Mix together with micro-planed lime zest, juice, salt and pepper to taste. Set aside.

Step 14

Assembly: Sear the tuna so it’s still pink inside.

Step 15

Place corn tortilla on plate.

Step 16

Smear Chimilantro on tortilla and layer with the reserved Pickled Slaw.

Step 17

Next, add Avocado Chipotle Cream on slaw.

Step 18

Gently arrange seared Tuna on top and garnish with Pico de Gallo.

Step 19

Add Lime wedge to serve.

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