Thetis Queen Albacore Tuna Tacones With Spicy Spot P Food

FRESH TUNA TACOS

Steps:

• Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; sauté to desired doneness, about 3 minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil).
• Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

SPICE-CURED TUNA TACOS

Steps:

• Slice the tuna into 1cm strips, then dice into rough 1cm cubes. Drizzle over the olive oil and scatter over the lime zest, stir and put in the fridge for 20 mins or so. Gently toast the cumin and coriander in a small frying pan, then tip into a pestle and mortar with a pinch of salt and the chilli flakes and crush to a coarse powder. Stir the spice mix into the tuna with the lime juice and put the bowl back in the fridge for at least 10 mins or up to 1 hr.
• To make the avocado purée, put all the ingredients in a food processor with a pinch of salt and blitz until you have a smooth purée, adding a little oil if it's too thick to blitz. Spoon the mixture into a container.
• If you like your tacos crispy, heat oven to 180C/160C fan/gas 4, brush them with a little oil, place on a baking sheet and cook for 10-15 mins. To build each taco, spoon on some avocado purée and spread out to the edge. Spoon on the spiced tuna and sprinkle over the chillies, pomegranate seeds, coriander and spring onions, drizzle with more oil and add a lime wedge to the plate. Eat with your hands, if soft, or a knife and fork if crispy.

"THETIS QUEEN" ALBACORE TUNA TACONES WITH SPICY SPOT P

Steps:

• Lightly oil one side of each tortilla.
• Thinly shred cabbage and mix with pumpkin seeds, spicy spot prawn mayo (recipe #387362 posted separately) and one quarter of the spice mix.
• Oil the tuna loin and season with remaining spice mix.
• In large very hot pan or very hot BBQ, sear tuna on all sides for 30 seconds per side and place on cutting board for slicing.
• In large very hot pan or very hot BBQ, lightly grill tortillas.
• Line grilled tortillas up evenly and slice in half.
• Position semi circles of tortilla with straight side on a forty five degree angle.
• Slice tuna loin in one quarter inch slices and place three slices on the middle of each tortilla.
• Add one quarter cup of cabbage mixture, 3 or 4 pea shoots and one heaping table spoon of onions on top of tuna slices.
• Take the bottom corner of tortilla to the top and pull back over mix leaving you with a cone shaped taco or tacone.
• - Serve with Spicy Spot Prawn Mayo, recipe #387362 contains prawns, oil, hot sauce, mirin, lime juice, sea salt, and mayonnaise.

SPICY SPOT PRAWN MAYO

Steps:

• Flash sear Prawns on high heat with canola oil.
• Add all ingredients except mayo to deglaze pan.
• Thoroughly food process all ingredients (except the prawns and mayo), then push through china cap or fine sieve into mayo and vigorously whip mixture into mayo with use of emersion blender.