Serves 4


4 x 175g tuna steaks

For the marinade:

Juice and zest 1 lime and 1 orange

10g each of cayenne, garlic powder, smoked paprika

For the sour cream:

handful coriander stem

clove garlic

50ml white wine vinegar

250g sour cream

To assemble:

12 x 6” corn soft tacos

1 very thinly sliced red onion

half head finely shredded iceberg lettuce

20 jalapenos (jar)

garnish with coriander, limes and chilies


1. Combine the marinade ingredients in a sealable bag. Add the tuna, leave to marinade for 1 hour

2. Pat the tuna dry and char grill for 1-2 minutes each side. Rest

3. Blend the coriander, garlic and vinegar, then fold into the sour cream

4. To assemble – warm the tacos, add lettuce, onion and slice the tuna very thin

5. Add sour cream and jalapenos and scoff