Q: What did the fish do when his piano sounded odd?
A: He called the piano tuna.

Light, lively and lovely. That’s how I would describe these Grilled Tuna Tacos.

The tuna is lightly spiced with chili powder before grilling, then chopped and rolled into a grilled corn tortilla with fresh salsa, cooling guacamole, cilantro and some peppery arugula.

Grilled Tuna Tacos

Ingredients for salsa:

1/2 cup chopped tomato
1/2 cup chopped onion
1/4 cup chopped cilantro
1 1/2 teaspoons vegetable oil
1/8 teaspoon salt

Ingredients for tacos:

1 tablespoon vegetable oil, divided
1 lb tuna fillet (3/4 inch thick)
2 teaspoons chili powder
1/4 teaspoon salt
8 (6-inch) corn tortillas
1 cup purchased guacamole
Chopped cilantro and arugula leaves

Directions:

1. Combine salsa ingredients in small bowl.

2. Brush 1/2 tablespoon of the oil over tuna; sprinkle with chile powder and 1/4 teaspoon salt. Brush both sides of tortillas with remaining 1/2 tablespoon oil.

3. Heat grill.

4. Grill tuna, covered, over medium-high heat or coals 4 to 5 minutes for medium-rare, turning once. Remove tuna; let stand 5 minutes before coarsely chopping.

5. Grill tortillas 30 to 60 seconds or until warm, turning once; wrap in foil to keep warm.

6. Spread guacamole over tortillas; place tuna in center. Top with salsa, cilantro and arugula. fold tortillas in half to serve.

Serves 4

Recipe from CookingClub.com

A nice side for the tacos is anything that is in season from the garden. Here I sautéed zucchini, yellow squash, a red chile pepper, and a mixture of beans with some butter and a sprinkle of salt and pepper.

It may be September 1st, but I’m going to hold onto summer for a little bit longer.

“That’s Better” is the perfect summer tune and it is from the album ‘Summer Special’. Even more perfect.

Check out Euros Childs on the band’s Website, where you can learn upcoming UK tour dates. You can buy their music here. The new album is due out this October.

Cheers!