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Mini Italian Tuna Tacos with Guacamole
Mary Giuliani
Nathan Congleton/TODAY
print recipe
Rating:
5.0 (2 rated)
Cook time:
Prep time:
Yield:
makes 24 mini tacos

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

Ingredients

  • Taco shells

    • Eight 6-inch soft corn tortillas
    • 2 tablespoons olive oil
  • Tuna

    • 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
  • Guacamole

    • 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

Preparation

For the tortillas:

1. Preheat the oven to 375°F.

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

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

4. 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.

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