Fresh Tuna Tacos
Seared tuna, bright mango salsa, crisp veg, and that tropical mustard drizzle that pulls it all together. These tacos feel fresh and light… but still pack a punch.
INGREDIENTS
(makes 6 tacos)
For the tuna
2 fresh tuna steaks (about 150g each)
2 tbsp olive oil
Salt & cracked black pepper
1 tbsp Johnny’s Mango & Habanero Mustard (for brushing)
For the salsa
1 ripe mango, diced
1/2 red onion, finely diced
1 red chilli, finely chopped (optional)
Juice of 1 lime
Small handful fresh coriander, chopped
Pinch of salt
For the slaw
1 cup shredded red cabbage
1/2 cup shredded carrot
Juice of 1/2 lime
Pinch of salt
To build
6 small soft tortillas
2 tbsp Johnny’s Mango & Habanero Mustard, for drizzling
Extra lime wedges, for serving
RECIPE STEP-BY-STEP
1. Make the salsa
Mix mango, red onion, chilli, coriander, lime juice, and a pinch of salt. Let it sit to develop flavour.
2. Make the slaw
Toss shredded cabbage and carrot with lime juice and salt. Keep it crisp and sharp.
3. Cook the tuna
Season tuna steaks with salt and pepper. Heat a pan until smoking hot, rub tuna with olive oil, and sear for about 1 min per side - you want the outside golden but the middle still rare.
Brush lightly with Johnny’s Mango & Habanero Mustard while it rests. Slice into strips.
4. Build the tacos
Warm the tortillas.
Add a layer of crunchy slaw.
Top with slices of seared tuna.
Spoon on fresh mango salsa.
Drizzle generously with Johnny’s Mango & Habanero Mustard.
Finish with a squeeze of lime.
