Fresh Tuna Tacos Recipes

Steps:

• Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; sauté to desired doneness, about 3 minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil).
• Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Steps:

• In medium bowl, mix all Spicy Fresh Chile Sauce ingredients; set aside.
• Set oven control to broil. Spray broiler pan rack with cooking spray. Brush lime juice over fish steaks. Place fish on rack in broiler pan.
• Broil with tops about 4 inches from heat 5 minutes; turn. Broil 5 to 8 minutes longer or until fish flakes easily with fork.
• Break fish into large flakes or cut into 1-inch cubes. Spoon scant 1/2 cup fish into each tortilla. Top with lettuce, bell pepper and onion. Serve with chile sauce.

Steps:

• Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about 3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set, 3 to 5 minutes.
• Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and hot sauce.

Steps:

• Heat olive oil in a skillet over medium heat. Add tomatoes, green onions, garlic, cumin, and oregano; saute until tomatoes are very soft, about 5 minutes. Reduce heat to low. Add drained tuna; gently break into bite-sized pieces and mix in. Season with red pepper flakes, salt, and pepper. Cover and cook until tuna is warmed through, 2 to 3 minutes more.
• Stack 6 tortillas on a microwave-safe plate and cover with a damp paper towel. Heat in the microwave until pliable, 15 to 20 seconds. Repeat with remaining tortillas. Spoon tuna mixture over warm tortillas.

Steps:

• In a small saucepan, combine rice and 1 1/2 cups water. Season with kosher salt and pepper; drizzle with oil. Bring to a boil, then reduce heat to low; cook, covered, until water is absorbed, 12 to 15 minutes. Remove from heat; let stand, covered, 10 minutes. Stir in beans. In a food processor, puree cilantro, sour cream, lime juice, 2 tablespoons oil, and pinch of chili powder. Season with kosher salt. Toss cabbage with 1/4 cup dressing; season with kosher salt and pepper.
• Heat a small skillet over high. Pat tuna dry; season with salt and remaining chili powder. Swirl remaining oil in skillet; add tuna. Cook until golden brown on all sides, 1 to 2 minutes total. Let stand 5 minutes; slice thinly against the grain. Sprinkle with flaky salt. Divide tuna evenly among four bowls; serve with rice mixture, slaw, radishes, cilantro, lime wedges, and dressing.

Steps:

• Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
• Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
• Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
• Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.

Steps:

• Slice the tuna into 1cm strips, then dice into rough 1cm cubes. Drizzle over the olive oil and scatter over the lime zest, stir and put in the fridge for 20 mins or so. Gently toast the cumin and coriander in a small frying pan, then tip into a pestle and mortar with a pinch of salt and the chilli flakes and crush to a coarse powder. Stir the spice mix into the tuna with the lime juice and put the bowl back in the fridge for at least 10 mins or up to 1 hr.
• To make the avocado purée, put all the ingredients in a food processor with a pinch of salt and blitz until you have a smooth purée, adding a little oil if it's too thick to blitz. Spoon the mixture into a container.
• If you like your tacos crispy, heat oven to 180C/160C fan/gas 4, brush them with a little oil, place on a baking sheet and cook for 10-15 mins. To build each taco, spoon on some avocado purée and spread out to the edge. Spoon on the spiced tuna and sprinkle over the chillies, pomegranate seeds, coriander and spring onions, drizzle with more oil and add a lime wedge to the plate. Eat with your hands, if soft, or a knife and fork if crispy.

Steps:

• Combine the first 5 ingredients in a small bowl.
• Sprinkle the spice mixture evenly over both sides of tuna.
• Heat grill pan over high heat. Coat cooking pan with cooking spray.
• Add tuna; cook 2 minutes on each side or until medium-rare (or until desired degree of doneness.
• Cut tuna into 1/4 inch thick slices.
• Warm tortillas according to package directions.
• Divide tuna evenly among tortillas. Top each with 2 Tbs. avocado, 1 tbs. onion, 1 1/2 teaspoons cilantro, and 3 jalapeño slices. Top each with 1 teaspoons sour cream. Serve tacos with lime wedges.