Open Face Tortillas With Seared Tuna and Mirabelle Chutney

Open Face Tortilla Seared Tuna and Mirabelle Chutney-1194.jpg

The great thing about open face tortillas is that it’s a fun and colorful presentation added to the dining table. It’s simple as long as you have all your ingredients laid out before you to choose from.

The best thing is that you can even immerse your guests or entertain the kids in their own experience by letting them build their own tortillas (less work for you to do!). This is the way we do it at home.

It’s one of our favorite meals as it resembles our maki-making meals too. As long as you offer enough veggie choices and a protein option you won’t have to worry about your kid not eating a balanced meal.

This mix and match combo is an enjoyable meal for the family.

Seared Tuna With Mirabelle Chutney

Seared Tuna With Mirabelle Chutney

Open Face Tortillas With Seared Tuna and Mirabelle Chutney

INGREDIENTS//Yields 6 tortillas

• 6 tortillas or corn tortillas (gluten-free option)
• 500 grams fresh tuna, seared and sliced
• 2 tablespoons sake
• A handful of fresh coriander, chopped up or torn into pieces
• 1 red onion, sliced thinly
• 1 tomato, sliced thinly
• 1 beetroot, steamed or boiled and sliced thinly

Mirabelle Chutney

• 1/2 teaspoon ginger, freshly grated
• 2 cardamom pods
• 1 clove
• 1/2 cinnamon stick
• 1 clove garlic, grated
• 1/2 lime juiced
• 1/2 cup apple cider vinegar
• 1 tablespoon brown sugar
• 1/4 -1/2 inch fresh chili pepper
• 250 grams mirabelle, de-seeded and quartered (mangoes are another option)


Marinate the tuna in the sake for at least 15 minutes before searing. Before cooking, make sure to pat it dry.


Mirabelle chutney

Place the first nine ingredients in a medium size pot on medium heat.

As it starts to simmer, add the mirabelles and let it simmer on low heat for 30 minutes.

It will start to thicken and get syrupy.

Take it off the stove and let it cool.


To sear your tuna simply coat your cast iron skillet or pan with some cooking oil and turn your stove up on high heat.

Gently place one side of the tuna down and let it cook for about a minute and a half depending how thick your tuna is and how rare you like it. Turn it over and repeat. I also like to give the sides a quick turn as well.

When it cools down, cut it in slices about a quarter to half inch thick.

Assembling your torillas

Lay out your warm torilla and place your vegetables over them, following with a piece or two of the seared tuna.

Sprinkle some coriander over it, finally topping it off with some chutney.


I used whatever vegetables were in my fridge so it happened to be a green tomato and beetroot. You can use whatever vegetable combination you have in your fridge. It’s a great way to use what’s left in your fridge.