Grilled Tuna Tacos With Tomatillo-Chile Sauce

Tuna steaks are great for grilling because they're hearty enough to stand up to the high heat without much oil. Grilling gives them a pleasant, smoky flavor that's a perfect complement to the kick of the slightly spicy sauce.

No additional toppings needed-warm tortillas, grilled tuna, and fresh sauce make these tacos simple and delicious.

Makes about 8 tacos

Ingredients

• 1-1/2 tsp ground cumin, divided
• 1 tsp ground coriander
• sea salt
• freshly ground black pepper
• 3 5-oz ahi (yellow fin) tuna steaks
• 6 tomatillos, husked and cut lengthwise in half
• 2 scallions, white and light green parts only
• 2 unpeeled garlic cloves
• 1 jalapeno, stemmed, cut lengthwise in half, seeds removed
• 1/2 green bell pepper, seeds removed
• 1/2 cup packed cilantro leaves
• 2 tbsp fresh lime juice
• olive oil, for brushing
• 8 6-inch flour tortillas, warmed
• black beans or steamed rice, for serving (optional)

Preparation

1. Combine 1 teaspoon cumin, coriander, salt, and pepper in a small bowl. Rub the spice mixture over both sides of the tuna steaks and let stand while preparing the tomatillo-chile sauce.


2. Heat a cast-iron skillet over medium-high heat. Add the tomatillos cut-side down and sear 3 minutes, until slightly charred. Turn and sear 2 minutes longer, until the tomatillos are slightly softened and charred. Transfer to a cutting board.


3. Add the scallions, garlic, jalapeno, and bell pepper to the skillet. Sear, turning often, until slightly charred, 2-3 minutes. Transfer to the cutting board with the tomatillos.


4. When the garlic is cool enough to handle, remove the peel. Coarsely chop all the roasted ingredients and place in a food processor. Add the remaining 1/2 teaspoon cumin, cilantro, and lime juice and season with salt and pepper.


5. Pulse the sauce until chunky-smooth. Transfer to a small serving bowl and set aside.


6. Heat a grill pan over medium-high heat and brush with olive oil. Add the tuna steaks and grill 3 minutes, until grill marks appear. Turn and grill 2-3 minutes longer, until just cooked through.


7. Transfer the tuna steaks to a cutting board. Cut or break into bite-sized pieces and place in a serving bowl.

Serve the tuna with the tomatillo-chile sauce and tortillas and let your guests build their own tacos. Serve with black beans or steamed rice, if desired.

For more recipes and cooking tips from Pamela Steed Hill, check out The Briny Lemon.

Source

By Pamela Steed Hill