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.
Avocado Chipotle Crema
Pico de Gallo
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.
Thin slice carrot, daikon, peppers, red onion, cabbage.
Pour the pickling liquid over the sliced vegetables and let sit in refrigerator 24 hours.
For the Chimilantro: Wash cilantro.
Rough chop garlic and chilli.
Put all in blender and blitz.
Add olive oil to mixture until desired consistency.
For the Avocado Chipotle Crema: Blend chipotle, garlic, yolk and vinegar.
Slowly add oil to emulsify.
Add pureed avocado. Salt, pepper to taste. Reserve for assembly.
For the Pice de Gallo: Finely chop the tomato, red onion, garlic chilli and cilantro.
Mix together with micro-planed lime zest, juice, salt and pepper to taste. Set aside.
Assembly: Sear the tuna so it’s still pink inside.
Place corn tortilla on plate.
Smear Chimilantro on tortilla and layer with the reserved Pickled Slaw.
Next, add Avocado Chipotle Cream on slaw.
Gently arrange seared Tuna on top and garnish with Pico de Gallo.
Add Lime wedge to serve.