Grilled Tuna Tacos with an Avocado Lime Crema

Pairing Suggestion: Sauvignon Blanc

Ingredients:

Sauce:

1 Avocado

2 Limes (sliced in half, but not yet juiced)

3 Green Onions

1 Poblano Pepper (or ½ Jalapeno)

1/3 C of Sour Cream

Slaw:

1 C of Chopped Cabbage

1 C Chopped Purple Cabbage

3 Chopped Radishes

½ Chopped Cucumber

1/3 C of Cilantro

Juice from 1 Grapefruit

Juice from 1 Lime

1/2 TBSP of Olive Oil

1/2 TBSP of Red Wine Vinegar

Salt & Pepper

Marinade for Tuna:

2 Filets of Tuna (can substitute for any fish)

Juice from 1 Grapefruit

Juice from 1 Lime

2 tsp of Sesame Oil

3 TBSP Soy Sauce

Other Ingredients:

Small white corn tortillas

Sesame Seeds (optional)

1 Chopped Green Onion

1 TBSP Chopped Cilantro

INSTRUCTIONS:

STEP 1: Start by marinating your tuna, I usually do this several hours in advance so it can soak up the flavors! Place in the fridge to chill until you are ready to grill.

STEP 2: Next, assemble your slaw! You want this to stay crisp & crunchy, so I waited to add the wet ingredients until I was ready to grill.

STEP 3: Fire up the grill! You can also just pan sear instead, but the grill adds some nice smoky flavor to this recipe. Once you’re ready, grill up your poblano, 2 limes, and green onions, flipping occasionally so there’s an even cook. You just want a little char on these, so a couple minutes on the grill will do. Remove them from heat and set aside to cool. You can also throw on your tortillas, but those only need about 30 seconds per side, just to get a little color and flavor on them.

STEP 4: Now you can grill up your tuna! Remove from your marinade and grill about 1 minute per side, you’re only looking to cook the outside so that the interior is still rare. Remove from the grill and place on a cutting board to rest (I added some sesame seeds & black pepper to the fish after I grilled it, which is optional). While you rest your tuna, put the remainder of your marinade in a grill safe pan and cook for a few minutes until it’s boiled and reduced a bit.

STEP 5: To make your sauce add your grilled poblano & green onions, the juice from your 2 grilled limes, the avocado, sour cream, and a little salt & pepper into a blender and blend until smooth. Slice up your tuna against the grain into strips and you’re now ready to assemble your tacos! Start with your tuna first, then drizzle on that cooked marinade for extra flavor. Next add your slaw, avocado sauce, the chopped green onion, chopped cilantro and ENJOY!

Recipe by: Tess Cardillo

Photography: Bob Knill