All recipes copyright © 2005 Roy Finamore

Tuna Tacos
From Fish without a Doubt

Can I tell you these things rock?
This is one of those times when you should pull out your Foreman Grill. If you don't have one, use a cast-iron griddle.

Makes 12 tacos

For the cabbage
3/4 pound Napa or Savoy cabbage, shredded
Juice of 1 1/2 limes
Coarse salt

For the rub
1 tablespoon chili powder
2 teaspoons coriander seed
3/4 teaspoon cumin seed

For the tuna
2 teaspoons vegetable oil
1 1/4 pounds tuna (4 3/4-inch-thick slices)
Coarse salt

For serving
12 corn tortillas
Lime wedges
Ripe tomatoes, sliced into half-moons
Coarse salt

For the cabbage, combine the cabbage and lime juice in a mixing bowl. Salt it well and toss with your hands or a big spoon. Taste for salt. Cover with plastic wrap and refrigerate until you need it.

For the rub, combine the chili powder, coriander seed, and cumin seed in a spice grinder. Process to a fine dust. Pour the rub out into a small bowl.

For the tuna, heat up your Foreman grill or a cast-iron griddle over medium-high heat.

Spoon the oil onto a baking sheet and rub the fish in it, coating it on both sides. Season the fish on both sides with salt and the rub. Use all the rub and work it into the fish with your fingers.

Cook the fish for 2 minutes; if you're using a griddle, turn the fish with a large spatula after 1 minute. Put the fish on a cutting board and let it rest while you toast the tortillas.

To serve, heat a heavy skillet over medium-high heat or the griddle you've used for the tuna. Toast the tortillas until warmed through and browned in spots, about 30 seconds a side. Pile them in a cloth-lined basket as they're toasted.

Cut the tuna into fingers and arrange on a platter with the lime wedges. Pile the cabbage in the center of another platter and surround with the sliced tomatoes. Season the tomatoes with salt.

Set the table with the guacamole, the basket of tortillas, the tuna and limes, and the cabbage and tomatoes and let everyone dig in.

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