Tuna steaks go well in
any setting, but combined with black beans, avocado and jalapeño
they become savory delicacies.
Grilled Tuna
Tacos
1 tomato, diced
1/2 red onion, diced
1 jalapeño, seeded and chopped (see note)
1 lime, juiced
2 tablespoons chopped cilantro
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 1/2 pounds (1 1/2-inch) thick tuna steaks
1 (14 1/2-ounce) can black beans, drained and rinsed
8 corn tortillas
1 avocado, diced
- Heat grill.
- In a bowl combine tomato,
onion, jalapeno, lime and cilantro. Season with salt and pepper.
Set aside.
- Brush tuna with oil. Grill
fish about 5 minutes per side until fish flakes easily with a
fork or until fish reaches desired doneness. Remove from grill
and set aside.
- Heat beans in a saucepan
over medium heat.
- Meanwhile, wrap tortillas
in a paper towel and microwave for 30 seconds, or place on grill
15 seconds per side.
- Cut tuna into 1-inch chunks.
- In a bowl combine tuna
with tomato mixture and avocado sprinkled with any remaining
lime juice. Layer each warm tortilla with 1/4 cup black beans
and a portion of tuna salad.
Makes 8 servings.
Note: Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
