This dish is packed with the pizzazz of big, bold flavours. We’re talking tuna coated in cajun spice, charred to smoky perfection, a zesty salsa fiesta, and sweet potato wedges with a kick of chilli-sour cream. Last but not least, we have pops of fresh coriander. Dios mío!
Blackened Tuna La Mexicana
Blackened Tuna La Mexicana
with sweet potatoes & a salsa fiesta
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Apple Cider Vinegar
- Corn
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Kidney Beans
- Line-caught Tuna Steak
- NOMU Cajun Spice
- Pickled Bell Peppers
- Sour Cream
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
OH SO SWEET...
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CHARRED Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA & A ZING!
Place the drained kidney beans, charred Corn, chopped peppers, and ½ the chopped coriander in a bowl. Drizzle with olive oil, vinegar and season to taste. Toss to combine. In another bowl, combine the sour cream, and chopped chilli (to taste). Mix well and season.
IT’S GETTING HOT IN HERE!
Pat the tuna dry with paper towel. In a small bowl, combine the NOMU spice with 10ml of oil. Mix well and lightly season. Pour the spicy oil over the tuna and rub until it sticks. Place a pan over medium-high heat with a drizzle of oil. When hot, add the tuna, a knob of butter (optional), and sear each side until charred, 30-60 seconds. Remove from the pan, reserving the juices.
FIESTA TIME!
Lay the smoky cajun tuna steak alongside the roasted wedges, and drizzle with the reserved juices. Side with the salsa and top it all with a large dollop of chilli-sour cream. Garnish with the remaining chopped coriander. Nice work, Chef!
Sweet Potato - 250g
Corn - 50g
Kidney Beans - 60g
Pickled Bell Peppers - 20g
Fresh Coriander - 4g
Apple Cider Vinegar - 15ml
Sour Cream - 20ml
Fresh Chilli - 1
Line-caught Tuna Steak - 150g
NOMU Cajun Spice - 15ml
OH SO SWEET...
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CHARRED Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA & A ZING!
Place the drained kidney beans, charred Corn, chopped peppers, and ½ the chopped coriander in a bowl. Drizzle with olive oil, vinegar and season to taste. Toss to combine. In another bowl, combine the sour cream, and chopped chilli (to taste). Mix well and season.
IT’S GETTING HOT IN HERE!
Pat the tuna dry with paper towel. In a small bowl, combine the NOMU spice with 15ml of oil. Mix well and lightly season. Pour the spicy oil over the tuna and rub until it sticks. Place a pan over medium-high heat with a drizzle of oil. When hot, add the tuna, a knob of butter (optional), and sear each side until charred, 30-60 seconds. Remove from the pan, reserving the juices.
FIESTA TIME!
Lay the smoky cajun tuna steak alongside the roasted wedges, and drizzle with the reserved juices. Side with the salsa and top it all with a large dollop of chilli-sour cream. Garnish with the remaining chopped coriander. Nice work, Chef!
Sweet Potato - 500g
Corn - 100g
Kidney Beans - 120g
Pickled Bell Peppers - 40g
Fresh Coriander - 8g
Apple Cider Vinegar - 30ml
Sour Cream - 40ml
Fresh Chilli - 1
Line-caught Tuna Steak - 300g
NOMU Cajun Spice - 30ml
OH SO SWEET...
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CHARRED Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA & A ZING!
Place the drained kidney beans, charred Corn, chopped peppers, and ½ the chopped coriander in a bowl. Drizzle with olive oil, vinegar and season to taste. Toss to combine. In another bowl, combine the sour cream, and chopped chilli (to taste). Mix well and season.
IT’S GETTING HOT IN HERE!
Pat the tuna dry with paper towel. In a small bowl, combine the cajun spice with 20ml of oil. Mix well and lightly season. Pour the spicy oil over the tuna and rub until it sticks. Place a pan over medium-high heat with a drizzle of oil. When hot, add the tuna, a knob of butter (optional), and sear each side until charred, 30-60 seconds. Remove from the pan, reserving the juices.
FIESTA TIME!
Lay the smoky cajun tuna steak alongside the roasted wedges, and drizzle with the reserved juices. Side with the salsa and top it all with a large dollop of chilli-sour cream. Garnish with the remaining chopped coriander. Nice work, Chef!
Sweet Potato - 750g
Corn - 150g
Kidney Beans - 180g
Pickled Bell Peppers - 60g
Fresh Coriander - 12g
Apple Cider Vinegar - 45ml
Sour Cream - 60ml
Fresh Chillies - 2
Line-caught Tuna Steak - 450g
NOMU Cajun Spice - 45ml
OH SO SWEET...
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CHARRED Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA & A ZING!
Place the drained kidney beans, charred Corn, chopped peppers, and ½ the chopped coriander in a bowl. Drizzle with olive oil, vinegar and season to taste. Toss to combine. In another bowl, combine the sour cream, and chopped chilli (to taste). Mix well and season.
IT’S GETTING HOT IN HERE!
Pat the tuna dry with paper towel. In a small bowl, combine the NOMU spice with 25ml of oil. Mix well and lightly season. Pour the spicy oil over the tuna and rub until it sticks. Place a pan over medium-high heat with a drizzle of oil. When hot, add the tuna, a knob of butter (optional), and sear each side until charred, 30-60 seconds. Remove from the pan, reserving the juices.
FIESTA TIME!
Lay the smoky cajun tuna steak alongside the roasted wedges, and drizzle with the reserved juices. Side with the salsa and top it all with a large dollop of chilli-sour cream. Garnish with the remaining chopped coriander. Nice work, Chef!
Sweet Potato - 1kg
Corn - 200g
Kidney Beans - 240g
Pickled Bell Peppers - 80g
Fresh Coriander - 15g
Apple Cider Vinegar - 60ml
Sour Cream - 80ml
Fresh Chillies - 2
Line-caught Tuna Steak - 600g
NOMU Cajun Spice - 60ml
Frequently Asked Questions
What is the preparation time for Blackened Tuna La Mexicana?
The preparation time for Blackened Tuna La Mexicana with sweet potatoes & a salsa fiesta is between 15 and 30 minutes.
What is the total time required to make Blackened Tuna La Mexicana with sweet potatoes & a salsa fiesta?
The total time required to make Blackened Tuna La Mexicana with sweet potatoes & a salsa fiesta is between 40 and 50 minutes.
How many servings does Blackened Tuna La Mexicana provide?
4 servings
What are the main ingredients in Blackened Tuna La Mexicana?
Apple Cider Vinegar, Corn, Fresh Chilli, Fresh Chillies, Fresh Coriander, Kidney Beans, Line-caught Tuna Steak, NOMU Cajun Spice, Pickled Bell Peppers, Sour Cream, Sweet Potato
What is the nutritional information of Blackened Tuna La Mexicana?
Calories: 556, Carbs: 69 grams, Fat: grams, Protein: 42.2 grams, Sugar: 22.4 grams, Salt: 1169 grams
How do I prepare Blackened Tuna La Mexicana?
OH SO SWEET...: Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). FIESTA TIME!: Lay the smoky cajun tuna steak alongside the roasted wedges, and drizzle with the reserved juices. Side with the salsa and top it all with a large dollop of chilli-sour cream. Garnish with the remaining chopped coriander. Nice work, Chef! SALSA & A ZING!: Place the drained kidney beans, charred corn, chopped peppers, and ½ the chopped coriander in a bowl. Drizzle with olive oil, vinegar and season to taste. Toss to combine. In another bowl, combine the sour cream, and chopped chilli (to taste). Mix well and season. IT’S GETTING HOT IN HERE!: Pat the tuna dry with paper towel. In a small bowl, combine the NOMU spice with 15ml of oil. Mix well and lightly season. Pour the spicy oil over the tuna and rub until it sticks. Place a pan over medium-high heat with a drizzle of oil. When hot, add the tuna, a knob of butter (optional), and sear each side until charred, 30-60 seconds. Remove from the pan, reserving the juices. CHARRED CORN: Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Blackened Tuna La Mexicana?
Apple Cider Vinegar, Corn, Fresh Chilli, Fresh Chillies, Fresh Coriander, Kidney Beans, Line-caught Tuna Steak, NOMU Cajun Spice, Pickled Bell Peppers, Sour Cream, Sweet Potato
How many calories does Blackened Tuna La Mexicana have?
556 calories
How much fat content does Blackened Tuna La Mexicana have?
grams
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