Tuna and Avocado Taco

Name: Tuna and Avocado Taco
Prep time: 15 min
Yield: 4 Persons
Ingredients: 500 gram tuna loin; 4 cups shredded red or green cabbage; 2 tbsp olive oil mayonnaise; Juice of 1 lime, plus lime wedges for serving; 1⁄2 tbsp canned chipotle pepper; Salt and black pepper to taste; 1⁄2 tbsp canola or olive oil; 8 corn tortillas; 1 ripe avocado, pitted, peeled, and sliced; Pickled red onions; Hot sauce

Amount of people

4 Persons

Type of meal

Lunch, Dinner

Preparation time

15 minutes

Seafood included in this recipe

Fresh Tuna loin

Ingredients

500 gram tuna loin
4 cups shredded red or green cabbage
2 tbsp olive oil mayonnaise
Juice of 1 lime, plus lime wedges for serving
1⁄2 tbsp canned chipotle pepper
Salt and black pepper to taste
1⁄2 tbsp canola or olive oil
8 corn tortillas
1 ripe avocado, pitted, peeled, and sliced
Pickled red onions
Hot sauce

Preparation

Combine the cabbage, mayo, lime juice, and chipotle in a large mixing bowl.
Season with salt and pepper. Set the slaw aside. (This is best done at least 15 minutes before cooking so that you allow the flavors to marry.)
Heat the oil in a large cast-iron skillet or stainless-steel sauté pan over medium-high heat.
Season the tuna with salt and plenty of black pepper.
When the oil is hot, add the tuna and sear for 2 minutes on each side, until a nice crust has developed but the inside of the tuna is still rare.
While the pan is still hot, heat the tortillas until lightly crisp on the outside.
Slice the tuna into thin planks.
Divide among the tortillas and top each with avocado slices, slaw, and pickled onions.
Serve with lime wedges and hot sauce.

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