Cook the Sale: Hawaiian Albacore Tuna Tacos

Spicy Shrimp Tacos. Image via Wikipedia

The hubbie and I have had a couple of wonderful, lavish weekends lately and now it’s time to tighten our belts to stay in budget for the month.  No biggie, but it does inspire me to cook the sale.  That is, plan my meals around the grocery store specials.  I was reviewing the Central Market flyer and realized that they have all the makings for excellent fish tacos on sales this week.  To snatch fresh tortillas from the bakery (2 for $3) or Hawaiian Albacore Tuna for $11 per pound, get their before the sale ends today.  (I know.  Short notice, but at least I’m writing.)

I can attest to the deliciousness of this particular tuna as I actually had some mid-last week.  K marinated it quickly with wasabi powder and a soy mix before coating with a mix of white and black sesame seeds and perfectly searing over a hot, hot, hot wood fire.  Ah-maz-ing!  (Use this recipe for seared tuna in wasabi sauce as a guide.)  It was my first time to try the Albacore steaks and now I know I’ll definitely be back – especially at this price.

None the less, I digress.  Back to the fish tacos.

I love these ceviche inspired tacos from Philadelphia-based celeb chef Ralph Pallarino. They combine tuna grade sushi, cooked in citrus juices with the bright flavors of watermelon, avocado, onion, cilantro and a dash of tequila.  My only improvement on the original recipe as featured on the Food Network, reposed below, would be queso fresco in lieu of the suggested white cheddar.  Bon appetite – on a budget!

Tuna Taco Seviche Style with Avocado-Watermelon Salsa



  • 8 ounces sushi grade tuna steak, cut into 1/2-inch cubes
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 1/2 teaspoon serrano pepper, minced
  • Salt and freshly ground black pepper


  • 1 cup 1/2-inch cubed seedless watermelon
  • 1/2 cup cubed ripe avocado
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1/3 cup chopped parsley leaves
  • 1/3 cup chopped cilantro leaves
  • 1/3 cup lime juice
  • 1 teaspoon finely chopped serrano pepper
  • 1 teaspoon finely minced jalapeno pepper
  • Salt and freshly ground black pepper
  • 1/3 cup vegetable oil
  • 2 ounces premium tequila


  • 1 package flour tortillas
  • 1/3 cup grated white cheddar
  • 1 tablespoon sour cream
  • 1 cup shredded iceberg lettuce
  • 1/3 cup caramelized red onions (pinch salt, pepper and 1 tablespoon butter


To prepare the seviche, in a medium-sized bowl combine the tuna, lime juice, lemon juice, serrano pepper, and salt and freshly ground black pepper, to taste. Make sure the ingredients cover the tuna, and let it stand for 1 hour, occasionally folding ingredients with a rubber spatula.

To begin the salsa, combine the watermelon, avocado, red onion, garlic, parsley, cilantro, lime, peppers, salt, pepper, oil, and tequila in a medium-sized bowl. Toss all ingredients together gently. Let it stand for 30 minutes.

To warm the tortillas, season a hot grill or non-stick pan with a touch of oil, salt, and freshly ground black pepper (to season the grill, take a thick cloth pour tablespoon of vegetable oil on cloth and rub cloth on grill, then sprinkle grills with salt and pepper). Put the tortillas on the grill until they are warmed through on both sides.

To plate, spoon 2 tablespoons of the tuna on the tortilla, followed by 1 tablespoon of salsa, cheddar cheese, sour cream, and lettuce and caramelized onions.

However, if ceviche-style tacos aren’t your thing, you can still enjoy a seafood taco.  Instead try shredded grilled fish tacos from Southern Living with the $7/lb fresh tilapia fillets or Southwestern shrimp tacos from Self with the $10/lb easy-peel shrimp.

What’s your favorite take on fish tacos?  When you don’t make them at home, what’s the best place to grab one?

One comment on “Cook the Sale: Hawaiian Albacore Tuna Tacos

  1. Fred
    May 19, 2013 at 2:54 pm #

    I’m a complete novice when you’re thinking of cooking,
    but this recipe was basic even for me! It had been certainly delightful!
    ! Thanks on the stunning one that additional this recipe!


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