Spicy Tuna Tacos

  February 1, 2014  |    Blog>Recipes

Last week we had the extreme honor and privilege of teaching cooking and nutrition classes based on our book The Nutrition Twins’ Veggie Cure at the world-renowned Lake Austin Spa.

If you haven’t heard of the Lake Austin Spa Resort, it’s the ultimate experience. Having been voted 2013 Gold List Platinum Circle by Conde Nast Traveler, 2013 Best Hotel in the US by U.S. News and World Report and 2012 Top Destination Spa in the World by Travel & Leisure, we can only begin to tell you how spoiled we were by the beautiful scenery, the gorgeous rooms, the incredible spa, the out-of-this-world fitness classes and the scrumptious food.

We dined on food that was so delicious that it was hard to believe it was healthy. We felt so lucky, we met the awesome chef, Stephane Beaucamp who shared one of his delicious recipes that he served us– and now we get to share it with you!


Spicy Tuna Tacos


Yellowfin Tuna Tartare Tacos with an Avocado Puree and Cumin Jicama Slaw in a Crispy Taco Shell


  • 8 oz Yellowfin tuna, diced
  • 2 tbsp Vegenaise
  • 1 tsp Sriracha
  • 1 tbs Scallion, minced
  • ½ tsp Dark roasted sesame oil
  • 1 Avocado, mashed
  • 1 tbsp Extra virgin olive oil
  • ¼ tsp Ground cumin
  • Sea salt and pepper
  • 4 oz Jicama, peeled and shredded
  • 1 oz Red onion, fine diced
  • 1/8 bunch Cilantro, chopped
  • Taro root, peeled and sliced
  • Grapeseed oil (to fry the Taro Root)
  • Microgreens or micro cilantro (presentation)


  • Dice the tuna and reserve in the fridge
  • Mix well, vegenaise, sriracha, sesame oil, scallion and alt and pepper to taste and reserve it in the fridge
  • Mashed avocado pulp with olive oil and seasoned with salt and pepper
  • Mixed shredded jicama, diced red onion, chopped cilantro with olive oil and salt and pepper
  • Peel the taro root, sliced it thin and cut it with a round cookie cutter, place it in a taco shell holder and fry it in hot grape seed oil until crispy, let it rest for 10 minutes and remove the taro taco shell from the taco holder
  • Mixed tuna with the vegenaise – shriracha mix

To serve: Spoon some avocado puree on the plate, place the taro root taco shell on the avocado, add in the bottom of the shell the jicama slaw, then add the spicy tuna tartar mix and top it with microgreens and serve

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