Tuna and crispy bean tacos
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Tuna and crispy bean tacos
This is the perfect dish for a lazy evening meal in the garden; easy to assemble and packed with flavour. Sundowner margaritas optional
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
979Kcal
Fat
54gr
Saturates
18gr
Carbs
84gr
Sugars
18gr
Fibre
15gr
Protein
32gr
Salt
1.7gr
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Ingredients
- 11⁄2 red onions, 1 finely sliced, 1⁄2 finely chopped
- 3 tbsp red wine vinegar
- 2 tbsp caster sugar
- 1⁄2 tsp fine sea salt
- 4 tbsp olive oil
- 2 x 400g tins butter beans, drained and rinsed
- 2 ripe avocados
- juice of 1-2 limes, plus wedges to serve
- 100g cherry tomatoes, diced
- 1 red chilli, finely chopped (deseeded, if you wish)
- 60g coriander, roughly chopped, plus a few sprigs to garnish
- 2 x 158g tins Ortiz bonito tuna in olive oil
- 300ml soured cream* or natural Greek yogurt*
- 12-16 mini tortilla wraps*, warmed
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix the sliced red onion with the vinegar, sugar and salt, and set aside to pickle, stirring every so often. Drizzle the oil into a large baking tray, then toss through the drained butter beans and season well with salt. Roast in the oven for 25 minutes, turning once or twice, until they’ve popped and blistered, and are crispy on the outside.
- Meanwhile, scoop the flesh from the avocados into a bowl, squeeze in the juice of 1 lime and add some salt, then mash roughly with a fork. Stir through the tomatoes, chopped red onion, chilli and two-thirds of the coriander. Taste and add more lime juice and/or salt if it needs it.
- Once the beans are cooked, tip into a serving dish, roughly flake through the tuna with a little of its oil and stir through the remaining coriander. Season generously. Drain the pickled red onions well, and serve the tuna and bean mix with bowls of guacamole, pickled onions, soured cream and the tortillas, as well as extra lime wedges. Garnish with coriander sprigs. *Use a dairy-free alternative to soured cream or yogurt if required, and 100% white corn tortillas if gluten-free.
