Seared tuna tacos

Looking to spice up your usual Taco Tuesday? These seared tuna tacos are a vibrant, nutritious twist on a classic favorite.

Made with tender Yellowfin tuna, a natural source of omega-3 fatty acids, these tacos deliver big flavor and even bigger benefits. Omega-3s play a vital role in supporting heart, brain, and joint health, while also helping to reduce inflammation throughout the body.

Simply sear the tuna to perfection, crispy on the outside, melt-in-your-mouth on the inside, then layer it into warm tortillas with high-fibre slaw, creamy avocado, and a zesty squeeze of lime. It’s a fresh, fun meal that’s as smart as it is satisfying.

Ingredients

Serves 4
Prep time 15 minutes

Cook time 10 minutes

Dairy Free

• 1 lime, juiced and zested

• 1 lemon, juiced and zested

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 2 tbsp soy sauce

• 2 tbsp sesame oil

• 2 tbsp sesame seeds

• 500g Yellowfin tuna steak

• ¼ small red cabbage, finely shredded

• 2 spring onions, finely sliced

• ½ cup coriander leaves, shredded

• 1 tbsp extra virgin olive oil

• 12 mini flour tortillas

• Guacamole, fresh lime wedges, sliced jalapeños to serve

How to make

1. Place the lime juice, lime zest, lemon juice, lemon zest, garlic, ginger, soy sauce, halve the sesame oil and sesame seeds in a shallow tray. Mix to combine. Season with salt and pepper.

2. Place the tuna in the tray and gently coat in the marinade. Leave for 10-15 minutes for flavours to develop.

3. Meanwhile, prepare the slaw. Place the shredded cabbage, spring onion and coriander in a large serving bowl. Add the remaining sesame oil, season and toss to combine.

4. Heat the olive oil in a large frypan over moderate heat. Add the tuna steaks and cook for 1-2 minutes each side, or until cooked to your liking. Remove and thinly slice.

5. To serve, gently warm the tortillas and then layer with guacamole, slaw, sliced tuna. Serve with sliced jalapeños and a squeeze of fresh lime juice.

Notes

Want to make it gluten-free?

Simply ensure you use a gluten-free soy sauce and swap the flour tortillas for corn-based tortillas.

We’ve suggested Yellowfin tuna for these tacos, however they recipe would also work well with skinless salmon fillets or white tuna fillets – both varieties are also rich in omega-3 fatty acids.

Nutritional information

Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits