Seared Tuna Tacos with Corn Salsa

Wednesday, January 21, 2015 2 0

I made a deal with myself that when the blog reached a certain number of page views I would go public with the lovely. By which I mean actually tell people. Right now I have all you lovely readers, but I don’t ever mention that I’m a food blogger in conversation. It’s been a passion project and I wanted to keep it quiet while the blog was still small. Well, the lovely just put on her big girl pants!

I can’t believe it’s taken me this long to share these Seared Tuna Tacos with Corn Salsa. J and I LOVE.THEM. Love is not even a strong enough word. I lust after these tacos. We eat them at least once a week in the summer and often in the winter – they are the perfect blend of creamy and spicy and who doesn’t love seared tuna?! I could eat seared tuna for days.

Corn Salsa with Seared Tuna

This corn salsa recipe is one you’re going to want to bookmark to use as a salsa with chips or on eggs – in the summer we make it with cobs of corn grilled on the BBQ and OH MY, that really ups the deliciousness to new heights. But in a pinch, the salsa can be made with a can of corn. We like it medium spicy, so we use two jalapenos (de-veined and de-seeded), but you could use more or less depending on your taste.  

Cheers to a new chapter with the lovely! It’s a new year and the good times are rollin’ already.

Seared Tuna Tacos with Corn Salsa and Feta

Seared Tuna Tacos with Corn Salsa and Feta
Serves 2
This may be my favourite dinner. No joke!
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Prep Time
10 min
Cook Time
6 min
Total Time
16 min
Prep Time
10 min
Cook Time
6 min
Total Time
16 min
For the corn salsa
  1. 1 cup of canned corn or 1 ear of corn, cooked on the BBQ
  2. 2 jalapenos, de-veined and de-seeded, and chopped into very small pieces (this will make a medium salsa - use 3+ jalapenos for a spicy salsa)
  3. 1 avocado, chopped
  4. 2 green onions, chopped
  5. 2 tablespoons lime juice
  6. salt and pepper to taste
For the seared tuna
  1. Hunk of fresh albacore tuna
  2. olive oil
  3. salt and pepper to taste
To serve
  1. corn tortillas (or you could use regular wheat tortillas)
  2. sprinkle of crumbled Feta cheese
  3. sour cream, if you wish
To make the corn salsa
  1. Combine the corn, jalapenos, avocado, green onion, and lime juice in a medium size bowl and toss together. Crack fresh sea salt and ground pepper and season to taste. Refrigerate until needed, to let the flavours combine.
To sear the tuna
  1. Place a frying pan on the stove on medium-high heat. While it heats to temperature, brush the tuna with olive oil and season with salt and pepper. Your frying pan is ready when a drop of water sizzles in the pan. Sear the tuna on each side for approximately 2 minutes each. This will vary depending on the thickness of your tuna hunk.
To serve
  1. Slice the seared tuna. Place tuna in a tortilla, add a (big) scoop of corn salsa, and sprinkle with Feta cheese. ENJOY!!!
Notes
  1. Tips on how to cut hot peppers (I often use a fork to steady the jalapeno instead of wearing gloves): http://startcooking.com/hot-peppers-and-how-to-handle-them
  2. This recipe makes 2 BIG portions. J and I have no problem eating it all ;)
the lovely kitchen http://www.thelovelykitchen.org/

2 comments

2 Comments
  • Caitlin
    January 22, 2015

    I am totally making this tomorrow night. :)
    And congratulations my friend.

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