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Yellowfin Tuna Tacos

Cajun-seared tuna cubes, lime slaw, avocado. Slaw goes in the tortilla first.

Yellowfin Tuna Tacos recipe card from Sea Salt Lobster Co., Saco, Maine

Cubed instead of steaked, so every piece gets seared surface and a raw center. Make the slaw first — it needs a few minutes to sit, and the tuna doesn't wait.

Ingredients

For the tuna

  • 1 lb yellowfin tuna steak, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 tsp Cajun seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • Juice of 1/2 lime

For the slaw

  • 2 cups shredded red cabbage
  • 1/4 cup shredded carrots
  • 2 tbsp mayo
  • 1 tbsp lime juice
  • 1/2 tsp honey
  • Salt and pepper to taste

For serving

  • 8 small corn or flour tortillas
  • 1 avocado, sliced
  • Lime wedges
  • Fresh cilantro
  • Lime crema or chipotle mayo (optional)

Preparation

  1. Slaw first. Whisk mayo, lime juice, honey, salt and pepper. Add cabbage and carrots, toss, set aside.
  2. Season the tuna. Toss the cubes with olive oil, Cajun seasoning, salt, pepper and lime juice.
  3. Sear. Skillet over high heat. Tuna in a single layer, 1–2 minutes per side, browned outside and rare in the center.
  4. Warm the tortillas. Dry skillet or microwave until soft and pliable.
  5. Assemble. Slaw down first, then tuna, avocado, a drizzle of crema if using, cilantro.
  6. Serve immediately with lime wedges.

Serving

Serves 2–4, two tacos each.

Pro tips

  • The pan has to be hot before the tuna goes in. Cubes cook through in seconds on a medium pan.
  • Slaw goes down before the tuna — it keeps the tortilla from going soggy.
  • Make the slaw 20 minutes ahead if you can. It softens and the flavors settle.
  • Don't stir the cubes constantly. Sear one face, turn once.

What you'll need

Packed by hand in our own facility in Saco, Maine.