tuna taco salad

Tuna Taco Salad

Warm crunchy tortilla shells stuffed with grilled tuna, creamy avocado and sweet red onion.

Ingredients

  • 1 Old El Paso™ Stand 'N' Stuff Taco Dinner Kit
  • 4 150 g tuna steaks, cut into small strips
  • 75 g bag watercress
  • 2 ripe avocados, peeled, stoned and sliced
  • 1 small red onion, thinly sliced
  • 2 fresh limes, juiced, zest and grated
  • 1 tbsp corn or vegetable oil
  • A fistful of chopped coriander
  • Lots of zesty lime wedges for the side

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Instructions

  1. Grab a shallow non-metallic dish, and sprinkle in the Taco Spice Mix, with the oil, lime zest and juice. Toss in the tuna and coat in the mixture. Leave to marinate for 15-20 minutes.
  2. Fire up a griddle pan or barbecue to a medium heat and sizzle the tuna steaks, 1-2 minutes each side for rare or 2-3 minutes each side for well done, brushing them with any remaining marinade. Leave them sit for 2 minutes and then thinly slice.
  3. Meanwhile chuck the avocado slices, onion, coriander and lime juice in a bowl and mix.
  4. Warm the twice cooked crunchy tortilla Shells from the instructions on the box then dish it all up.
  5. Get the whole street together for a Mexican feast. Take a taco Shell and layer it up with some watercress, avocado, red onion mixture and tuna strips. Top with the tangy Original Salsa and a squeeze of lime.