Grilled Tuna Tacos

So, when we got into a big “camping version of Mexican food” kick on our big fall camping trip last year, fish tacos - and specifically ahi tuna tacos - were definitely top on the menu.

I’ve already shared a few taco recipes (and taco-adjacent recipes!) for the Grilled Chicken Fajitas, Camping Tacos, 2 Ways, and Grilled Shrimp Tacos with Mango Salsa, so now it’s time to share my grilled tuna tacos recipe.

Tuna is my favourite type of fish to eat raw / just seared. Forget the canned tuna, give me a beautiful, thick tuna steak!

Tuna Crudo
Low Carb Tuna Poke Bowl
Seared Tuna Salad with Wasabi Vinaigrette
Tuna, Avocado, and Mango Maki Rolls
Spicy Tuna Rolls
Pepper Crusted Tuna with Wasabi Cream Sauce
Tuna Mango Poke

Anyway, this easy meal is basically inspired by a bunch of those, just done up in a camping friendly way!

Sure, it’s a little more bougie than bratwurst... but it’s a great treat every once in a while.

Anyway, we shot this batch from the back of our campsite at Grundy Lake Provincial Park last fall... and I’m sure it’ll be on the menu repeatedly, for upcoming camping trips.

Here, let me show you how we make them:

Ingredients

This recipe uses some seasonal fresh ingredients, but they should be relatively easy to find in any larger grocery stores.

As usual, I have a few ingredient notes for you:

Sushi Grade Tuna

While we’re not serving up COMPLETELY raw fish in these tacos, they’re pretty close - you’re aiming for a medium-rare tuna steak.

So, be sure to buy sushi-grade tuna from a reputable grocery store or fish monger - I’ll usually get them at major grocery stores or a local fish market (when I’m buying ahi tuna steaks), or Wild Fork, who has some amazing Albacore Tuna Loins.

The thing to keep in mind is that you want “fresh tuna” in terms of quality - good to eat, handled properly, no overly fishy smell, etc - rather than in terms of whether it’s frozen or not.

By definitely, tuna MUST be frozen first - to specific time/temperature guidelines - to be considered sushi grade.

Be sure to safely thaw your tuna steaks - overnight in the fridge, or for an hour or so in cold water - before use. I thaw them in the bag, then drain well and pat dry with paper towels.

Taco Toppings

I like to set out a great spread of fresh toppings that go well with these tuna tacos, allowing everyone to customize their own.

Aim for a good variety of flavours, colours, and textures. My favourite taco toppings for tuna include:

Red Cabbage (or Green Cabbage)
Ripe Mango
Ripe Avocado
Red Onions
Fresh Cilantro
Green Onions
Jalapeno Peppers
Sesame Seeds

Feel free to use any/all of these, as it suits your tastes and ingredient availability.

Wasabi Powder

I add a little water to Wasabi Powder to make wasabi paste, as part of the spicy mayonnaise drizzle.

You can use a commercially prepared wasabi paste if you prefer, but they do vary wildly in heat and flavour.

I recommend adding a little of it to your mayonnaise, mixing it in well (no added water necessary!), tasting, and adjusting if needed.

Flour or Corn Tortillas

You can use either small flour tortillas or corn tortillas. Porter usually uses flour, while I’ll generally use corn - it’s a good gluten-free option for me.

If you're looking for other gluten free tortilla options, you can sometimes find decent flour ones in stores... but I prefer to make my own.

My Gluten Free Tortillas are soft tortillas - a substitute for regular flour tortillas - and my Gluten Free Hybrid Tortillas basically have the texture of a flour tortilla, but the flavour of a corn tortilla.

If you're looking for an option that's grain free and paleo / AIP friendly, try my Cassava Flour Tortillas Recipe.

Everything Else

Coconut Aminos, Tamari, or Soy Sauce
Rice Vinegar (Or Apple Cider Vinegar)
Mayonnaise
Ginger Paste
Extra-Virgin Olive Oil
Garlic Cloves
Honey
Salt

... I just don’t really have anything else to add, for these last few ingredients.

How to Make Campfire Grilled Tuna Tacos

The full recipe is in the printable recipe card at the bottom of this post, here is the visual walk through:

Marinate the Tuna Steaks

Using paper towels, blot excess moisture from the thawed tuna steaks. Place tuna in a medium Ziplock freezer baggie.

In a small bowl or measuring cup, whisk together the marinade ingredients. Season with salt and pepper, to taste.

Pour marinade into plastic bag, seal it. Agitate bag to fully coat the tuna, chill for a minimum of 30 minutes (I wouldn’t go much longer than a few hours).

Make the Wasabi Mayo Drizzle

In a small bowl, whisk together the wasabi powder and water. Let sit for 5-10 minutes.

Add Mayonnaise to the wasabi paste, whisk until smooth and well combined.

Cover with plastic and chill until ready to use.

Make & Assemble the Tuna Tacos

Get your toppings prepared, set aside.

Grill Tuna for 2-3 minutes per side, until they have a nice sear and are cooked to your desired doneness. Don’t overcook!

Use a sharp knife - and a cutting board - to slice each tuna steak into strips.

Leftovers

While you can prepare the toppings ahead of time, I don’t recommend saving the tuna as leftovers - it’s definitely best as soon as it’s cooked!

More Main Dish Camping Recipes

Looking for some great meals to cook on a campfire, or in an RV? Here's a few simple recipes to start with!

Beef and Root Vegetable Stew
Camping Breakfast Skillet
Campfire Chili
Hearty Campfire Beef Stew
Grilled Chicken Fajitas
Hobo Eggs
Grilled Shrimp Tacos
Camping Tacos, 2 Ways
Mediterranean Chicken Kebabs
Rosemary Maple Chicken

... But wait, there's more! See our main Camping Recipes page for ALL of our camping recipes - snacks, desserts, mixes to make ahead of time, and more!

Also, we had SO much fun designing gourmet jerky recipes for our camping trips, we started a whole new blog for them! Check out Dried & Tasty for all kinds of fun recipes to make in your food dehydrator!