These are great. No cooking just mix the components and assemble the tacos. My wife and I went on honeymoon to Hawaii and the tropical twist they put on their dishes is recreated here. Tuna and pineapple goes really well together, and the chilli adds a kick. Combining this with a chunky Mexican-inspired guacamole brings the entire thing together.
Now, I use raw tuna in these tacos. You can quickly pan fry it but the taste and texture of raw tuna really go well here. If you’re going to use raw tuna make sure you get good quality tuna. I go to Green Lanes Fisheries and the fish is always fresh. Don’t eat the vacuum-packed stuff from the supermarket raw. You can make your own chipotle mayo but I was in a rush, so I bought some.
Makes 8 tacos
Cooking time: 15 mins
Ingredients
For the tacos
- 2 tuna steaks, raw diced – Green Lanes Fisheries
- 8 mini taco shells or small corn tortillas
- Crispy shallots to serve – you can buy these, or shallow fry chopped shallots for 15 mins and store in a sealed jar
- Chipotle mayo
For the chilli relish
- 1 small pineapple, cored and diced
- 1 red chilli, deseeded and finely chopped
For the guacamole
- 2 avocados, diced
- 6 cherry tomatoes, quartered
- Dash of olive oil
- Juice of a lime
- Handful of coriander, leaves picked and chopped
Method
For the chilli relish, combine the diced pineapple and chilli, cover and leave in the fridge until you’re ready.
For the guacamole, mush the avocado with the back of a folk with a dash of olive oil, keep a few lumps. Add a little salt, the tomatoes, lime juice and coriander and stir. Cover and leave in the fridge with the relish.
To serve the tacos heat a non-stick frying pan on the hob and warm each taco shell for about 15 seconds on each side. Assemble the tacos with guacamole, tuna and then the chilli relish. Sprinkle with crispy shallots, coriander leaves and finish with chipotle mayo.
