Tuna Tacos

Tuna Tacos
Staff Writer
Fishtail

Tuna Tacos

While straightforward, this recipe has the flavor and look to really wow your guests into thinking you took quite a bit of time to put them together. 

1
Servings
942
Calories Per Serving
Deliver Ingredients

Notes

For more of David's recipes and to read about his restaurants, visit his website and his Facebook page. 

Ingredients

  • 6 Ounces big eye tuna, or sashimi grade tuna, chopped
  • 2 Tablespoons minced shallots
  • 2 Tablespoons soy sauce
  • 3 Tablespoons flavored ginger oil
  • 2 Tablespoons minced cilantro
  • 1/2 Tablespoon horseradish
  • 1 Tablespoon chopped capers
  • Zest from 1 lemon
  • 1/2 Tablespoon chopped parsley
  • 1 jalapeño, diced
  • Black pepper, to taste
  • 1/2 Tablespoon lime juice
  • 3 mini taco shells

Directions

In a medium-sized mixing bowl, mix together the above ingredients. In each taco shell, place approximately 2 ounces of the tuna mixture.

Nutritional Facts

Total Fat
72g
100%
Sugar
2g
2%
Saturated Fat
11g
46%
Cholesterol
83mg
28%
Carbohydrate, by difference
5g
4%
Protein
66g
100%
Vitamin A, RAE
2µg
0%
Vitamin B-12
5µg
100%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
45mg
5%
Choline, total
48mg
11%
Fiber, total dietary
1g
4%
Fluoride, F
52µg
2%
Folate, total
20µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
91mg
28%
Niacin
25mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
711mg
100%
Selenium, Se
145µg
100%
Sodium, Na
2794mg
100%
Thiamin
1mg
91%
Water
185g
7%
Zinc, Zn
4mg
50%

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.