Mexican-style seared tuna nacho salad

Mexican-style seared tuna nacho salad

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  • 4
  • Easy
  • Health conscious Pescatarian
  • 15 minutes
  • 10 minutes


  • 1 x 400 g pack Woolworths frozen yellow fin tuna portions
  • 3 grapefruit
  • 2 avocados, cubed
  • 2 mielies, charred
  • 1 x 25 g tub Woolworths baby herb leaves
  • A squeeze lime juice
  • A drizzle olive oil
  • Woolworths Clarks Kitchen chipotle chilli sauce, for basting
  • Woolworths multigrain nacho chips, for serving
  • chilli, chopped, for serving

Cooking Instructions

Partially thaw the frozen yellow fin tuna portions.

Meanwhile, toss the segments of 3 grapefruit (save any juice to dress the salad), cubed avocados, the kernels of 2 charred mielies, baby herb leaves, a squeeze of lime juice and a drizzle of olive oil. Season to taste.

Preheat a griddle pan over a very high heat. Brush the tuna generously with Woolworths Clarks Kitchen chipotle chilli sauce and sear for 30 seconds to 1 minute on each side, basting. Slice and layer with the salad, Woolworths multigrain nacho chips, and chopped chilli.

Cook's note: Want to get perfectly cooked tuna portions? When cooking from frozen, allow the portions to thaw only partially, not all the way through. That way, they won’t overcook when you sear them.

Browse more Mexican recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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