Prep 30 mins
Cook 15 mins
Simply FABULOUS!! From The Surreal Gourmet.
- 1 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 1⁄2 teaspoon ground coriander
- 12 ounces ahi or 12 ounces albacore tuna, cut into 1 inch steaks
- 1⁄2 tablespoon olive oil
- 8 taco shells
- 2 limes, halved
- 2 ripe avocados, pit and skin discarded
- 2 medium tomatoes, diced, into 1/4 inch cubes
- 1 cup lightly packed fresh cilantro, leaves, coarsely, chopped, stems discarded before before measuring
- 1⁄4 cup red onion, diced
- 3 tablespoons fresh lemon juice
- 1⁄4 teaspoon fresh ground black pepper
- In a small bowl, combine cumin, cayenne, salt, pepper and coriander.
- Rub spice mixture generously on both sides of the tuna.
- Preheat oven to 350°F for the taco shells.
- Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate.
- Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute).
- While the shells are heating, dice tuna into 1/4-inch cubes.
- To serve, fill all eight taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.
- Avocado Salsa: Avocado is just ripe if it indents with the firm press of a finger.
- Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO.
This recipe is so simple yet excellent. It has become a regular meal when ahi is on sale :)