HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpicy Tuna Tar Tacos
Spicy Tuna Tar-Tacos

Spicy Tuna Tar-Tacos

with creamy Avocado and Cucumber Radish Slaw

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We’re rather proud of this dish, and not just for its clevername. We’ve fused the flavors of a spicy tuna roll with classic tuna tartare to make some truly radical tacos. A little cucumber and radish adds crunch, while avocado lends the perfect creaminess.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

12 ounce



2 tablespoon



1 tablespoon


2 unit


1 unit


6 unit

Flour Tortilla


3 unit


1 unit


8 g


1 unit


Not included in your delivery

4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories741 kcal
Energy (kJ)3100 kJ
Fat34 g
Saturated Fat0 g
Carbohydrate56 g
Sugar0 g
Dietary Fiber7 g
Protein51 g
Sodium873 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat oven to 400 degrees (200c). If you have a microwave, you can skip this step! Thinly slice the scallion, keeping the greens and whites separate. Peel, halve, and seed the cucumber, then cut the cucumber into 3-inch matchsticks. Thinly slice the radish. Halve the lime, then cut one half into wedges. Chop half the cilantro. Halve, pit, and peel the avocado, then thinly slice.


In a medium bowl, toss together the cucumber, radish, chopped cilantro, the juice of half a lime, half the sliced avocado, and 1 tablespoonolive oil. Season with salt and pepper.


Heat 1 teaspoon olive oil in a large pan over high heat. Season the tuna on all sides with salt and pepper. Add the tuna to the pan and sear 1-2 minutes per side, until golden brown on the outside but still rare on the inside.


Meanwhile, wrap the tortillas in tin foil and place in the oven to warm for 3-5 minutes. Alternately, wrap them in a damp paper towel and microwave on high for 30 seconds.


Cut the tuna into ½-inch cubes. Toss the tuna in medium bowl with the scallion whites, 1 ½ tablespoons mayonnaise, and half the sriracha (or less, to taste). Season with salt and pepper


Assemble the tacos: place the spicy tuna inside each tortilla, then top with a few slices avocado, a bit of the slaw, a sprig of cilantro, and the scallion greens. Serve lime wedges and remaining slaw to the side. Enjoy!