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Mini Italian Tuna Tacos with Guacamole

Mary Giuliani
Nathan Congleton/TODAY
Cook Time:
5 mins
Prep Time:
15 mins
makes 24 mini tacos

Chef notes

I love fusion cuisine! These tuna tacos blend traditional Mexican and Italian flavors into tasty little bites that are perfect for entertaining.


Taco shells
  • 8 6-inch soft corn tortillas
  • 2 tablespoons olive oil
  • 8 ounces sushi-grade tuna loin, small-diced or chopped
  • 1 tablespoon chopped Gaeta olives
  • 1 tablespoon diced roasted red peppers
  • 1 tablespoon chopped salted capers, drained
  • 1 tablespoon small diced preserved lemon or grated lemon zest
  • 1 tablespoon Sicilian extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 lemon, juiced
  • 1 clove garlic, peeled and minced
  • 3 small or 2 medium ripe avocados
  • 1 cup loosely packed basil leaves, chopped
  • 1/4 cup scallions, finely chopped
  • Salt and freshly ground black pepper


For the tortillas:


Preheat the oven to 375°F.


Cut out 2-inch circles from the larger corn tortilla (this should yield 3 per tortilla).


Brush the tortilla circles with the olive oil on both sides to make them more pliable.


Place them in a mini taco shell mold, season with salt and pepper, and bake until golden brown, approximately 6 minutes. Let the shells cool and cover in an airtight container until ready to use.

For the tuna:

Place tuna, olives, peppers, capers and zest in a bowl, stir together, and season with the oil, salt, and pepper to taste. Refrigerate until ready to use.

For the guacamole:

Mash the avocados with the garlic, basil, scallions, salt, pepper and lemon juice. To assemble: Fill the tacos shells with the tuna mixture and top with guacamole.