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.
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
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.
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.