Tuna Tacos with Mango Salsa & Chipotle Aioli

Fri, 7 August 2026

Tuna Tacos with Mango Salsa & Chipotle Aioli

Serves 4, Makes 8 tacos

Ingredients

Ponzu

· 75ml light soy sauce

· 50ml fresh lime juice (about 2 limes)

· 25ml sugar syrup

· 1 tsp sesame oil

Tuna

· 400g sashimi-grade tuna, cut into 1cm dice

· 1 small shallot, very finely diced

· 1 red chilli, finely sliced

Mango Salsa

· 1 ripe mango, diced

· ½ red pepper, finely diced

· ½ cucumber, deseeded and finely diced

· 1 red chilli, finely diced

· Juice of ½ lime

· Small handful coriander, finely chopped

· Sea salt

Chipotle Aioli

· 150g good-quality mayonnaise

· 1 chipotle chilli in adobo, finely chopped

· 2 tsp adobo sauce

To Assemble

· 8 small corn tortillas

· 1 ripe avocado, sliced

· Organic mixed leaves

· Fresh coriander leaves

· Toasted black & white sesame seeds

· Crispy onions

· Lime wedges

Method

1. Make the ponzu

Whisk together the soy sauce, lime juice, sugar syrup and sesame oil until combined.

2. Make the salsa

Mix together all the salsa ingredients, season lightly with sea salt and set aside.

3. Make the aioli

Mix the mayonnaise with the chopped chipotle and adobo sauce until smooth.

4. Dress the tuna

Combine the tuna, shallot and chilli. Pour over enough ponzu to generously coat the tuna and gently fold together. Leave to marinate for 2–3 minutes.

5. Warm the tortillas

Toast the tortillas in a dry pan until lightly charred. Fold them over while still warm so they cool into a taco shape.

6. Assemble

Spread chipotle aioli inside each tortilla. Add a few leaves, slices of avocado, the dressed tuna and a spoonful of mango salsa. Finish with coriander leaves, toasted sesame seeds and crispy onions. Serve immediately with lime wedges.