Big Food Bucket List

Big Food Bucket List

Tuna Taco

  • serves 4

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

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Directions for: Tuna Taco


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


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


4 4-oz pieces of sushi grade tuna

4 corn tortillas


Pickled Slaw

1. 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.

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

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


1. Wash cilantro.

2. Rough chop garlic and chilli.

3. Microplane zest.

4. Put all in blender and blitz.

5. Add olive oil to mixture until desired consistency.

Avocado Chipotle Crema

1. Blend chipotle, garlic, yolk and vinegar.

2. Slowly add oil to emulsify.

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

Pico de Gallo

1. Finely chop the tomato, red onion, garlic chilli and cilantro.

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


1. Sear the tuna so it’s still pink inside.

2. Place corn tortilla on plate.

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

4. Next, add Avocado Chipotle Cream on slaw.

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

6. Add Lime wedge to serve.

Source and Credits

Courtesy of Chef Morne Van Antwerp of Primal Kitchen

See more: Fish, Mexican, Pepper, Tomatoes, Vegetables

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