In case you haven’t noticed, I have been on a fish taco kick recently. I made these shrimp tacos and also had some great ones in Charleston at Rutledge Cab Co and Sesame Burger and Bar. I love tuna and am always looking for new ways to prepare it. I buy really high quality tuna and it only needs a slight sear on each side. For those of you in NYC, I think the seafood counter at Eataly is the best! These tacos are so refreshing and perfect for summer. I love the combination of mango, lime, cilantro and jalapeño – so flavorful! It is really lovely with the warm tortilla’s. If I didn’t live in the New York, I bet this would be amazing quickly seared on the grill. I hope you enjoy these as much as James and I did!
Ingredients3 tablespoons olive oil 2 medium red onions, thinly sliced Salt 1 teaspoon chipotle powder or hot paprika 1 teaspoon dried oregano 1 tablespoon red wine vinegar 1 ripe mango—peeled, pitted and cut into 1/4-inch dice 1 jalapeño chile, seeded and very finely chopped 2 tablespoons fresh lime juice 1 tablespoon chopped cilantro One 1-pound tuna steak tortillas
- In a large skillet, heat 2 tbsp of the olive oil. Add the onions, season with salt and cook over moderately high heat until softened and browned, roughly 8 minutes. Add the chipotle powder and cook for 30 seconds. Add the oregano and the vinegar and cook for 1 minute. Transfer to a bowl.
- Meanwhile, in a bowl, combine the mango, cucumber, jalapeño, lime juice and cilantro and season the salsa with salt.
- Oil the skillet. Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt. Cook over high heat until lightly charred and pink within, about 2 minutes per side. Transfer to a plate. Grill the tortillas in a skillet until hot and soft, about 15 seconds a side. Stack the tortillas and wrap them in foil to keep warm.
- Thinly slice the tuna and transfer to a platter. Serve with the onions, salsa and tortillas.