Recipe by: Kristy Gardner,
Serves: 2 servings
Prep Time: Quick & Easy


8-10 ounces tuna steaks

1 avocados, fair trade

1 limes

1 cup whole tomatoes

1 red onions

1/4 cup cilantro

1 cup green cabbage

1 1/2 tablespoons extra virgin olive oil

1/2 teaspoon crushed chili pepper

1 teaspoon paprika

1/2 tablespoon ontario hot sauce

6 yellow corn tortillas

to taste salt and pepper

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1. Slice the avocado in half, remove the peel and pit, and cut into chunks or wedges. Cut the lime in half and squeeze the juice into a small bowl. Add the avocado, a sprinkle of salt and pepper, and gently toss to combine.

2. Dice the tomatoes, onion, and cilantro. Add to a large bowl with ½ tbsp. of olive oil, and a pinch of salt and pepper. Mix well. Shred the cabbage by thinly slicing, set aside.

3. Heat 1 tbsp. of olive oil in a medium pan over medium heat. While the pan heats, combine the red pepper flakes, paprika, and hot sauce in a small bowl and stir to combine. Add the tuna and gently flip to marinate all sides. Once the pan is heated, add the marinated tuna, and sear for 3 minutes. Flip. Continue to sear for a further 2-3 minutes or until the fish is flaky but still moist. Set aside for 1-2 minutes, then slice into chunks.

4. While the tuna cooks, heat another small pan over medium-high heat. Gently toss each tortilla in the pan for about a minute, flipping halfway through. Once heated, wrap them in a clean tea towel to keep them warm.

5. Divide the tuna between the 6 tortillas and top with some of the tomato mixture, the avocado, the lime and cilantro mixture, and the shredded cabbage.