Seared Tuna Tacos with Mango-Habanero Salsa

An original recipe from Ray Lampe, Dr. BBQ


  • 1 medium mango, cut into small dice
  • 2 medium Roma tomatoes, seeded and cut into small dice
  • 2 bunches green onions, white and some of the green sliced thin
  • ½ Habanero pepper seeded and minced (Add more if you dare! These are really hot!)
  • 2 cloves garlic, crushed
  • 2 tablespoons minced cilantro
  • Juice of ½ lime
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  • 12 ounces fresh tuna
  • Vegetable oil
  • Salt
  • Pepper
  • Good quality chili powder
  • 12 small corn tortillas
  • Finely shredded jack cheese

Make the salsa by combining the mango, tomatoes, green onions, Habanero, and garlic in a small bowl. Mix well. Add the cilantro, lime juice, salt and pepper and mix well. Set aside.

Prepare the Egg to cook direct at 600° with the cast iron half moon griddle in place with the ribbed side up. Brush the tuna with a little oil, then season liberally with salt, pepper, and chili powder.

Brush the griddle with oil. Sear the tuna quickly for about a minute on each side. Remove to a cutting board to rest. Wrap the tortillas in foil and place on the grill to warm while you prepare the tuna. Coarsely chop the tuna.

Double up the tortillas and place some of the tuna in each dividing it equally. Top with some of the salsa. Top each taco with the cheese.

Makes 6 servings