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Grilled Tuna Tacos a Meaty Treat

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Are you looking for some fresh ideas to incorporate more seafood into your diet? Here’s one dish so tasty that you won’t believe you’re giving anything up for Lent. As Rick Moonen, creator of the recipe, says, “Can I tell you these things rock? Meaty tuna gives the tacos the kind of kick you’d expect from skirt steak.”

Grilled Tuna Tacos

1/4 pound napa or savory cabbage, shredded
Juice of 1 1/2 limes
Coarse salt, to taste

1 tablespoon chili powder
2 teaspoons coriander seeds
1/4 teaspoon cumin seeds
2 teaspoons vegetable oil
3 (5-ounce) pieces tuna, 3/4-inch thick
Coarse salt, to taste

12 corn tortillas
Lime wedges
Ripe tomatoes, sliced into half-moons
Coarse salt, to taste
Mango salsa (optional)

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 seeds, and cumin seeds in a spice grinder. Process to a fine dust. Pour the rub out into a small bowl.

Heat up your indoor grill or heat a cast-iron grill pan over medium-high heat.

Spoon the oil onto a plate and rub the fish in it, coating it on both sides. Season the fish on both sides with salt and the rub. Use all of the rub and work it into the fish.

[amazon-product]061853119X[/amazon-product]Cook the fish for 2 minutes in the indoor grill. If you’re using a grill pan, grill for 1 1/2 minutes per side. Put the fish on a carving board and let it rest while you toast the tortillas.

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

To serve, 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 guacamole and mango salsa, if desired; the basket of tortillas, the tuna and limes, and the cabbage and tomatoes, and let everyone dig in.

Makes 12 tacos.

From “Fish Without a Doubt” by Rick Moonen and Roy Finamore

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