Tuna Tacos Recipes

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QUICK AND EASY CANNED TUNA FISH TACOS



Quick and Easy Canned Tuna Fish Tacos image

Whip up some flavorful tacos with that can of tuna from the pantry plus a few other basic Mexican ingredients.

Provided by Chelsie Kenyon

Categories     Entree     Lunch     Dinner

Time 10m

Yield 4

Number Of Ingredients 9

2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons cream
1 teaspoon lemon (or lime juice, preferably fresh-squeezed)
1/4 cup onion (chopped)
1/4 cup cilantro (chopped)
1 teaspoon vegetable oil
1 (8-ounce) can of tuna (well-drained)
4 corn tortillas (hard or soft)​

Steps:

  • Serve tacos immediately. Offer Mexican table sauce , bottled hot sauce, or other condiments of your choice.

Nutrition Facts : Calories 182 kcal, Carbohydrate 13 g, Cholesterol 25 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, Sodium 71 mg, Sugar 1 g, Fat 11 g, ServingSize 4 Tacos (4 Servings), UnsaturatedFat 0 g

SPICE-CURED TUNA TACOS



Spice-cured tuna tacos image

Use the freshest fish possible in these tacos. Instead of tuna, you could use fresh or smoked salmon, sliced scallops, picked white crabmeat, or chopped cooked king prawns

Provided by Tom Kerridge

Categories     Lunch, Starter

Time 1h15m

Number Of Ingredients 16

400g fresh line-caught tuna
3 tbsp olive oil
2 limes , zested, 1 juiced
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tsp chilli flakes
3 ripe avocados , de-stoned and peeled
3 tbsp coriander leaves
1 tbsp pickle liquor from the pickled jalapeño chillies
8small soft flour tacos
vegetable oil , for brushing and drizzling
pickled jalapeño chillies
50g pomegranate seeds
1bunch coriander , chopped, with a few leaves left whole
4 shredded spring onions
2 limes , cut into wedges

Steps:

  • Slice the tuna into 1cm strips, then dice into rough 1cm cubes. Drizzle over the olive oil and scatter over the lime zest, stir and put in the fridge for 20 mins or so. Gently toast the cumin and coriander in a small frying pan, then tip into a pestle and mortar with a pinch of salt and the chilli flakes and crush to a coarse powder. Stir the spice mix into the tuna with the lime juice and put the bowl back in the fridge for at least 10 mins or up to 1 hr.
  • To make the avocado purée, put all the ingredients in a food processor with a pinch of salt and blitz until you have a smooth purée, adding a little oil if it's too thick to blitz. Spoon the mixture into a container.
  • If you like your tacos crispy, heat oven to 180C/160C fan/gas 4, brush them with a little oil, place on a baking sheet and cook for 10-15 mins. To build each taco, spoon on some avocado purée and spread out to the edge. Spoon on the spiced tuna and sprinkle over the chillies, pomegranate seeds, coriander and spring onions, drizzle with more oil and add a lime wedge to the plate. Eat with your hands, if soft, or a knife and fork if crispy.

Nutrition Facts : Calories 347 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Protein 18 grams protein, Sodium 1.1 milligram of sodium

FRESH TUNA TACOS



Fresh Tuna Tacos image

Categories     Fish     Sauté     Super Bowl     Lunch     Tuna     Hot Pepper     Healthy     Sour Cream     Cilantro     Bon Appétit     Sugar Conscious

Yield Makes 4 servings

Number Of Ingredients 8

1/3 cup sour cream
1/4 cup chopped red onion
3 tablespoons chopped cilantro
1 teaspoon minced canned chipotle chilies*
1 8-ounce ahi tuna steak, cut into 3/4-inch pieces
1 tablespoon taco seasoning mix
1 tablespoon vegetable oil
4 taco shells

Steps:

  • Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; sauté to desired doneness, about 3 minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil).
  • Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

FRESH TUNA TACOS



Fresh Tuna Tacos image

Take a taste adventure and try tuna tacos with the usual onion, peppers and lettuce and the not-so-usual fresh hot sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 12

1 medium tomato, finely chopped (3/4 cup)
5 medium green onions, sliced (1/3 cup)
1 medium jalapeño chile, seeded and finely chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin
1 clove garlic, finely chopped
2 tablespoons lime juice
1 pound yellowfin tuna or other lean fish steaks, about 3/4 inch thick
8 fat-free flour tortillas (8 inch), warmed
1/4 small head lettuce, shredded (3/4 cup)
1 small red bell pepper, finely chopped
1 medium onion, finely chopped (1/2 cup)

Steps:

  • In medium bowl, mix all Spicy Fresh Chile Sauce ingredients; set aside.
  • Set oven control to broil. Spray broiler pan rack with cooking spray. Brush lime juice over fish steaks. Place fish on rack in broiler pan.
  • Broil with tops about 4 inches from heat 5 minutes; turn. Broil 5 to 8 minutes longer or until fish flakes easily with fork.
  • Break fish into large flakes or cut into 1-inch cubes. Spoon scant 1/2 cup fish into each tortilla. Top with lettuce, bell pepper and onion. Serve with chile sauce.

Nutrition Facts : Calories 400, Carbohydrate 54 g, Cholesterol 45 mg, Fiber 2 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 740 mg

TUNA TACOS



Tuna Tacos image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 8h

Yield 6 servings

Number Of Ingredients 20

1 cup sugar
1 cup white balsamic vinegar
1 pound carrots, peeled and julienned
2 ounces ginger, peeled and julienned
2 sweet potatoes
2 ounces butter
2 ounces honey
Kosher salt and fresh ground black pepper
3 tablespoons Cajun seasoning
2 teaspoons kosher salt
Twelve 3-ounce pieces tuna loin
2 ounces grapeseed oil
3 avocados
1/4 cup diced red onion
1/4 cup diced tomato
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
Kosher salt and fresh ground black pepper
Twelve 6-inch flour tortillas
24 cilantro sprigs

Steps:

  • For the ginger pickled carrots: Combine the sugar, vinegar and 2 cups water in a pot and bring to a boil, stirring until the sugar is dissolved. Pour into a plastic container and let cool completely.
  • Once cooled, add the carrots and ginger to the pickling liquid¿make sure they are completely covered by the liquid. Refrigerate for at least 6 hours before using (24 hours is best).
  • For the sweet potato puree: Preheat the oven to 350 degrees F. Pierce the skins of the sweet potatoes and bake until tender, about 45 minutes. (Leave the oven on for heating up the tortillas.)
  • Once cooked, cut the sweet potatoes in half and scoop the flesh into a food processor. Add the butter and honey and puree until smooth. Season with salt and pepper. Hold hot until ready to plate.
  • For the tuna: Combine the Cajun seasoning and salt, and mix. Sprinkle the tuna pieces with the spice mixture. Heat a large saute pan over high heat until the pan begins to smoke. Add the grapeseed oil to the pan and then sear the tuna on two sides, leaving it rare in the center. Remove the tuna from the pan and let rest for 5 minutes.
  • For the guacamole: Scoop the avocado flesh into a bowl. Add the red onions, tomatoes, cilantro and lime juice, and mash with a fork to combine. Season with salt and pepper.
  • To build the taco: Heat the tortillas in the oven just until warm, not crisp, 2 to 3 minutes. Spoon 2 tablespoons of the sweet potato puree onto each tortilla. Add a piece of tuna, then top with about 1 ounce of the pickled carrots and 1 tablespoon of the guacamole. Garnish with two sprigs of cilantro and serve.

TUNA TACOS



Tuna Tacos image

This is a tuna taco recipe I created 25 years ago. It is easy, quick, and very tasty. When served with crackers it makes a really good light snack or appetizer. I find that once you start eating them you really can't stop. I like to serve this with a chicken rice. To lighten the recipe, you can eat with crackers.

Provided by Maricela Caro

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 8

Number Of Ingredients 14

2 tablespoons vegetable oil
2 tablespoons butter
2 small tomatoes, diced
1 small onion, diced
½ teaspoon crushed garlic
2 (5 ounce) cans tuna, drained
½ teaspoon salt
½ teaspoon ground cumin
2 eggs
2 tablespoons finely chopped fresh cilantro
8 (6 inch) corn tortillas, warmed
1 large avocado, thinly sliced
2 limes, cut into eighths
1 dash hot sauce, or to taste

Steps:

  • Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about 3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set, 3 to 5 minutes.
  • Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and hot sauce.

Nutrition Facts : Calories 237 calories, Carbohydrate 18.4 g, Cholesterol 63.6 mg, Fat 13.9 g, Fiber 4.9 g, Protein 12.3 g, SaturatedFat 3.7 g, Sodium 218.9 mg, Sugar 1.8 g

TUNA SOFT TACOS



Tuna Soft Tacos image

Provided by Food Network

Time 25m

Number Of Ingredients 8

1 can or pouch (5 oz) tuna, drained and flaked
8 corn tortillas, warmed
1 cup shredded mixed cabbage
1/2 avocado, cubed
1 cup canned black beans, drained & rinsed
1/4 cup Cotija cheese, crumbled
Your Favorite Salsa
Lime wedges

Steps:

  • Divide ingredients to fill tortillas. Fold and serve with your favorite salsa and a lime wedge.;

FRESH TUNA TACOS



Fresh Tuna Tacos image

I first created this recipe for my and my husband's wedding anniversary. He loves fish tacos and he couldn't stop raving about these tacos! Serve on warm tortillas with mango salsa, thinly sliced cabbage, and creme fraiche.

Provided by Margaret Antonelli

Categories     Main Dish Recipes     Taco Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

½ cup canola oil
1 lime, juiced
3 tablespoons apple cider vinegar
½ jalapeno, roughly chopped
2 tablespoons roughly chopped fresh cilantro
1 tablespoon salt
1 teaspoon chili powder
1 teaspoon ground black pepper
2 (4 ounce) tuna steaks, cut into large chunks

Steps:

  • Combine oil, lime juice, vinegar, jalapeno, cilantro, salt, chili powder, and black pepper in a medium-sized bowl. Add tuna and coat well. Marinate for 1 to 2 hours.
  • Heat a skillet over medium-high heat. Add small amounts of tuna at a time, turning every 10 to 15 seconds until lightly browned, 2 to 3 minutes per side.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 6.4 g, Cholesterol 28.5 mg, Fat 33 g, Fiber 1 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 1813.8 mg, Sugar 0.6 g

FRESH TUNA TACOS



Fresh Tuna Tacos image

I found these on the Cooking Light site and thought I'd save it here for easier recall. We love fresh tuna and can't wait to try them!

Provided by Glori-B

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon dried chipotle powder
1 lb tuna fillet
cooking spray
8 corn tortillas, 6-inch
1 cup avocado, sliced peeled (about 1 medium)
1/2 cup onion, vertically sliced
1/4 cup fresh cilantro leaves
24 slices jalapeno peppers, pickled in jar
8 teaspoons reduced-fat sour cream
4 lime wedges

Steps:

  • Combine the first 5 ingredients in a small bowl.
  • Sprinkle the spice mixture evenly over both sides of tuna.
  • Heat grill pan over high heat. Coat cooking pan with cooking spray.
  • Add tuna; cook 2 minutes on each side or until medium-rare (or until desired degree of doneness.
  • Cut tuna into 1/4 inch thick slices.
  • Warm tortillas according to package directions.
  • Divide tuna evenly among tortillas. Top each with 2 Tbs. avocado, 1 tbs. onion, 1 1/2 teaspoons cilantro, and 3 jalapeño slices. Top each with 1 teaspoons sour cream. Serve tacos with lime wedges.

Nutrition Facts : Calories 316.7, Fat 9.3, SaturatedFat 2.1, Cholesterol 54.9, Sodium 223.1, Carbohydrate 29, Fiber 6.3, Sugar 2.3, Protein 30.7

TUNA TACOS



Tuna Tacos image

This recipe was given over the radio in the 1950s by the owner of Jordan's Mexican Restaurant, a venerable old eating establishment here in Phoenix. Jordan's did not sell these; they were home food for the family. These are really different tacos, but delish. Note the salad variation at the end.

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 20m

Yield 8 tacos

Number Of Ingredients 8

2 (7 ounce) cans tuna fish, drained and flaked
4 chopped green onions, including some tender green parts
2 tablespoons canned diced green chiles (or to taste)
1 diced tomatoes
8 taco shells
shredded lettuce
grated cheddar cheese
salsa or taco sauce

Steps:

  • Mix together the drained tuna, onions, chilies and tomato. The amounts of onions, chilies, and tomatoes used may vary according to your own tastes.
  • Thoroughly warm on the stovetop or in the microwave.
  • Meanwhile, prepare taco shells according to package directions. Spoon filling generously into prepared taco shells. Sprinkle with lettuce, cheese and salsa as desired.
  • Note: Make a delicious salad by combining the tuna, onions, chilies, and tomatoes as above; do not warm. Add some salsa to taste to mayonnaise and combine with salad ingredients. Serve on shredded lettuce and garnigh with grated Cheddar cheese, sliced black olives, and tortilla chips or Fritos.

Nutrition Facts : Calories 125.4, Fat 3.5, SaturatedFat 0.6, Cholesterol 14.9, Sodium 227.1, Carbohydrate 9.6, Fiber 1.4, Sugar 0.7, Protein 13.9

CHILE-CRUSTED TUNA TACOS



Chile-Crusted Tuna Tacos image

Categories     Fish     Pepper     Vinegar     Tuna     Summer     Grill/Barbecue     Cilantro     Tortillas     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

1 cup fresh orange juice
1 tablespoon minced canned chipotles in adobo (including sauce)
1 tablespoon distilled white vinegar
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons cracked black pepper
1 1/2 teaspoons kosher salt
3/4 lb (1 1/2-inch-thick) sushi-grade tuna steak
2 tablespoons olive oil
4 (9- to 10-inch) flour tortillas
1 cup matchstick (1/8-inch-thick) pieces of jicama (from 1 small jicama, peeled)
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1 firm-ripe California avocado
1 cup loosely packed arugula, coarse stems discarded

Steps:

  • Bring orange juice, chipotles, and vinegar to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, 15 to 20 minutes. Remove from heat and cool.
  • While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • While grill heats, stir together coriander, cumin, chili powder, black pepper, and kosher salt in a shallow bowl. Brush tuna on all sides with 1 tablespoon oil (total), then coat all sides evenly with spice mixture.
  • Grill tuna on lightly oiled rack, uncovered, turning to brown all sides, until browned on outside but still rare in center, 8 to 10 minutes total. Let tuna stand 10 minutes.
  • While tuna stands, heat tortillas on grill, turning over once, until warm, about 1 minute, and keep warm, wrapped in foil.
  • Toss jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Halve, pit, and peel avocado, then cut into 1/2-inch-thick slices.
  • Put a tortilla on each of 4 plates. Divide arugula, jicama, and avocado among tortillas, arranging evenly down center of each. Slice tuna 1/4 inch thick and divide among tacos. Drizzle chipotle sauce evenly over tuna and roll up tacos to enclose filling.

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Pat tuna dry with a paper towel. Sprinkle tuna with pepper and remaining 1 teaspoon salt. Add tuna to skillet; cook to desired degree of doneness, about 2 minutes per side. Transfer tuna to a cutting board; cut across the grain into 1/4-inch-thick slices. Step 3. Divide seaweed salad and sliced tuna among tortillas.
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To prepare aioli: Mash chopped garlic with 1/8 teaspoon salt into a paste in a mortar and pestle or with a fork on a cutting board. Transfer to a medium bowl. Add mayonnaise, mustard and cumin; mix well. Set aside. Step 3. To prepare tacos: If using a gas grill, add the wood chip packet (see Tip) and preheat to high.
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TUNA TACO - FOOD NETWORK CANADA
2020-10-03 Directions. Step 1. For the Pickled Slaw: Bring to a boil the water, vinegar, sugar, star anise, kaffir lime leaves, chilis and salt and pepper and let cool. Set aside to add to vegetable mix. Step 2. Thin slice carrot, daikon, peppers, red onion, cabbage. Step 3.
From foodnetwork.ca


UNCLE JULIO'S SPICY SEARED TUNA TACOS RECIPE - SECRET COPYCAT ...
2022-01-18 When the tuna is cooked remove from the pan and place on a cutting board. Using a very sharp knife cut the tuna into 6 long strips. Build Your Tacos. Place a clean skillet over medium low heat. When hot, heat a corn tortilla in a hot pan for 10 to 15 seconds on each side. Remove heated tortilla and place onto a plate.
From secretcopycatrestaurantrecipes.com


10 TASTY TUNA STEAK RECIPES – A COUPLE COOKS
2022-03-26 Use that time to make marinated tuna steaks! Marinate the tuna steaks in sesame oil, soy sauce, ginger, garlic, green onion, and lime juice to infuse massive flavor! A quick pan sear on both sides, and dinner is ready. via Simply Recipes. Continue Reading. Photo Credit: www.skinnytaste.com.
From acouplecooks.com


TUNA TACOS WITH ONIONS BEST RECIPES
How to make tuna tacos with Sriracha? Sprinkle the seasoning on all sides of the tuna. Once the pan is hot add tuna and sear on all sides until golden brown. Remove from the pan and allow the tuna to rest before slicing into thin slices. Make Sriracha Mayo: Add mayonnaise, Sriracha and lime juice to a small bowl and whisk to combine. Set aside ...
From findrecipes.info


EASY TUNA TACOS ARE A QUICK WEEKNIGHT DINNER - RESTLESS CHIPOTLE
2016-08-23 Cut one of the limes in half and squeeze both halves over the tuna. Set the other 2 limes aside. Add 2 tablespoons of the chopped, fresh cilantro and stir gently to mix. Set aside. Cut the cabbage into thin shreds with a sharp knife. Separate the shreds. Chop the onion. Set the cabbage and onion aside.
From restlesschipotle.com


GRILLED TUNA TACOS WITH CHIPOTLE MAYO - RICK BAYLESS
2016-07-12 Combine the mayonnaise, chiles, and lime juice in a small food processor or blender and process until smooth. Add a little water if needed so the mixture runs smoothly through the blades. Transfer the chipotle mayonnaise to a small bowl. Line a platter with the greens, lime wedges, red onion slices. Thread the tuna onto skewers.
From rickbayless.com


BUFFALO AHI TUNA TACOS RECIPE - A SPICY PERSPECTIVE
2020-07-11 How To Make These Ahi Tuna Fish Tacos. 1. Simply marinate thinly sliced celery and green onions in apple cider vinegar and honey, for a crunchy and tangy slaw that complements the “buffalo” element of the fish tacos recipe. 2. Stir a little barbecue sauce and cayenne pepper sauce together to coat the ahi tuna.
From aspicyperspective.com


HEALTHY TUNA RECIPES SOFT TUNA TACOS - TURNING THE CLOCK BACK
2021-04-01 10 thoughts on “Need Healthy Tuna Recipes? Try Soft Tuna Tacos with Pineapple Salsa! #OceanNaturals” Ellen Christian. October 24, 2013 at 2:08 pm . That looks really good. Love that you added feta. It’s one of my favorites. Reply. Jenny. October 24, 2013 at 4:30 pm . Tuna and avocado sounds awesome together!! Love this recipe. A few tweeks for our gluten …
From turningclockback.com


FRESH TUNA TACOS RECIPE | MYRECIPES
Combine the first 5 ingredients in a small bowl; sprinkle the spice mixture evenly over both sides of tuna. Heat a grill pan over high heat. Coat pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare or until desired degree of …
From myrecipes.com


5 MINUTE PAN-SEARED AHI TUNA TACOS WITH MANGO SALSA
2021-12-04 Meanwhile, warm up your tortillas on a hot dry pan until golden brown or heat in the oven. Or on the grill! Assemble. In warmed taco shell add a handful of shredded cabbage, 1-2 tablespoons of Mango Habanero Salsa, and top with or two slices of fish.. Drizzle with fresh lime juice, fresh black cracked pepper, and sea salt flakes, and serve these mouthwatering seared …
From theyummybowl.com


EASY CANNED TUNA TACOS - ABSOLUTE NUTRITION
2018-01-08 1/4 Cup chopped scallion. 1 Teaspoon avocado oil. 1 Can tuna well drained, (8 ounces) 4 tortillas of choice. Instructions. Mix together the mayonnaise, scallion and lemon or lime juice and set the scallion crema aside. Heat oil in a small pan and sautee the tuna, stirring often, until tuna is heated through and very slightly browned, then take ...
From absolutenutrition.ca


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