Tuna Tacos
Cornish tuna in a Cajun and sesame crust, seared hard on the bars and left raw in the middle, folded into warm tortillas with a mango avocado guacamole. Twenty minutes on the gas, start to finish. Enders demo chef and ambassador HILARY ANDERSON builds them on the Enders gas grill.
Ingredients
MAKES 12
Allergens: fish (tuna), sesame. Gluten. Celery & mustard.
THE TUNA
4 x 200g Cornish tuna steaks, from Rockfish Angus & Oink
Red Cajun Rub
Sesame seeds
2 ripe mangos, diced small
4 ripe avocados, ‘bashed’
2 small jalapeños, seeded and diced small
1 small red onion, diced small
A big bunch of coriander, chopped
Juice of 2 limes
2 tsp salt
12 soft corn tortillas (or wheat)
Extra red onion and coriander
Taco racks, if you have them
Method
1. Coat the tuna steaks generously in the Cajun rub and set to one side. Season with sesame seeds.
2. Bash the avocados, then fold through the mango, red onion, jalapeño, coriander, lime juice and salt. It should be bright, hot and just salty enough.
3. Heat the tortillas on the grill until slightly browned and blistered, then stack under a cloth to keep them soft.
4. Get the bars ferociously hot. Sear the steaks hard so the rub forms a dark crust on the outside, leaving the middle raw. Seconds a side, not minutes.
5. Slice the tuna and lay it into the tortillas, then add red onion, coriander and the guacamole to suit. Swap the mango for tinned pineapple or peach out of season; corn tortillas keep the whole thing gluten free.
More Recipes Ideas
Method
1. Coat the tuna steaks generously in the Cajun rub and set to one side. Season with sesame seeds.
2. Bash the avocados, then fold through the mango, red onion, jalapeño, coriander, lime juice and salt. It should be bright, hot and just salty enough.
3. Heat the tortillas on the grill until slightly browned and blistered, then stack under a cloth to keep them soft.
4. Get the bars ferociously hot. Sear the steaks hard so the rub forms a dark crust on the outside, leaving the middle raw. Seconds a side, not minutes.
5. Slice the tuna and lay it into the tortillas, then add red onion, coriander and the guacamole to suit. Swap the mango for tinned pineapple or peach out of season; corn tortillas keep the whole thing gluten free.
Credits: Hilary Anderson, Enders demo chef and ambassador; Enders gas grill; tuna from Rockfish, Dartmouth; Angus & Oink rub.
