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Tuna Taco

Primal Kitchen's Tuna Taco
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.

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Ingredients

Assembly

4 4-oz
pieces of sushi grade tuna
4
corn tortillas

Pickled Slaw

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

Chimilantro

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

Avocado Chipotle Crema

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

Pico de Gallo

3
tomatoes
1
red onion
1
lime, zest and juice
2
garlic cloves
2
Thai red chili
½
bunch cilantro
Salt and pepper, to taste
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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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