Tuna filet with vegetables and taco

  • Main course
  • 4 Persons
  • 30 min


  • 400 grams of fresh tuna filet
  • 2 shallots
  • 3 tablespoons of sunflower or olive oil
  • 6 tablespoons of red kidney beans, tin or jar
  • 6 tablespoons of cooked corn, tin or jar
  • 6 tablespoons of cooked green beans, in strips
  • 6 tablespoons of cooked carrots, chopped
  • 2 teaspoons of Cajun spices
  • 8 tablespoons of La Trappe Blond, 30cl bottle
  • 8 small taco shells
  • Ground pepper and salt to taste

8 tablespoons La Trappe Blond (6,5%)

More about La Trappe Blond (6,5%)


  • Finely slice the tuna filet, sprinkle with a little salt and leave it to rest for a while.
  • Peel and chop up the shallots. Heat up oil in a wok or frying pan and stir-fry the tuna filet.
  • Add the shallots, stir-fry briefly, stir in the beer and heat up well briefly.
  • Stir in the Cajun spices and bring to taste with a little salt and pepper.
  • Mix the vegetables.
  • Briefly heat up the taco shells according to the instructions.
  • Distribute the vegetable mix across the taco shells and arrange the tuna filet with a little sauce on top.
  • Serve with a chilled glass of La Trappe Blond.

Recipe from Han Hidalgo