Spicy Tuna Tar-Tacos

Name: Spicy Tuna Tar-Tacos with creamy Avocado and Cucumber Radish Slaw
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 12 ounce Tuna; 2 tablespoon Mayonnaise; 1 tablespoon Sriracha; 2 unit Scallions; 1 unit Avocado; 6 unit Flour Tortilla; 3 unit Radishes; 1 unit Cucumber; 8 g Cilantro; 1 unit Lime; 4 teaspoon Olive Oil

with creamy Avocado and Cucumber Radish Slaw

Recipe Development TeamPublished on July 22, 2015

3.8

(4.2K customers rated)

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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.

Allergens:

Fish

•Eggs

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyMedium

Ingredients

/ serving 2 people

12 ounce

Tuna

(Contains: Fish)

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 tablespoon

Sriracha

2 unit

Scallions

1 unit

Avocado

6 unit

Flour Tortilla

(Contains: Wheat)

3 unit

Radishes

1 unit

Cucumber

8 g

Cilantro

1 unit

Lime

Not included in your delivery

4 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories741 kcal

Energy (kJ)3100.3 kJ

Fat34 g

Carbohydrate56 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.

Utensils

•Bowl

•Large Pan

Instructions

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!