Seared Tuna and Charred Avocado Tacos


  • 1 Tuna steak or 1 ripe avocado
  • Half a packet of Atlantic Kitchen Wakame Seaweed
  • 4 Corn tortillas
  • 1 Blood orange
  • Bunch of fresh coriander
  • 1 Fresh red chilli
  • 1 Lemon
  • Sour cream
  • 200g Black beans, drained and rinsed


Segment the blood orange so you are only left with the lovely rosey flesh. Roughly chop coriander and chilli (if you like it hot keep the seeds in, if not discard) and combine with a squeeze of lemon juice to make the salsa.

Pour boiling water over the Wakame to rehydrate, it shouldn’t need longer than 5 minutes and it will be ready to drain.

Get a frying pan searing hot with a little oil, meanwhile cut the tuna into chunky strips about 2cm thick and fry for 10-15 seconds each side, if using avocado fry until nicely charred each side.

Once cooked cut the tuna into 1/2 cm thick slices, it should be lovely and pink in the middle.

Assemble by loading your tortillas with Wakame, beans and a squeeze of lemon, salsa, tuna or avocado, a bit more fresh coriander and a drizzle of sour cream.

Recipe from Pickled Plates