notes from the mexican kitchen
Taco Tuesday/

It’s (Tuna) Taco Tuesday!!

TacoTuesdayLogo_blueLet’s talk tuna.

I know tuna steaks aren’t the first thing that come to mind when we think about tacos, but stay with me.

Grill-seared cubes of tuna — plus a slathering of spicy-creamy chipotle mayo, a bed of toothsome, bitter frisée and a squeeze of lime — cry out for warm tortillas.

Key to your success will be buying good ingredients — off-brand fake “mayonnaise” won’t cut it here. And you’ll want to opt for super fresh, sashimi-grade tuna.

Two more quick tips: Flat skewers will solve all of your skewering woes. Also, you’ll need to get your grill ripping hot for searing the fish.

Happy summer, everyone!

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Ingredients

  • 3/4cup good quality mayonnaise
  • 2canned chipotle chile en adobo , stemmed and seeded
  • About 1tablespoon lime juice
  • 1pound sashimi-grade tuna steaks, cut into 1-inch cubes
  • Vegetable or olive oil
  • Salt
  • About 1/2cup frisée or arugula
  • 1/4red onion thinly sliced
  • 12warm corn tortillas
  • Lime wedges

Instructions

Heat one side of a gas grill to medium or light a charcoal fire and let it burn until the coals are covered with gray and still quite hot.

Combine the mayonnaise, chiles, and lime juice in a small food processor or blender and process until smooth. Add a little water if needed so the mixture runs smoothly through the blades. Transfer the chipotle mayonnaise to a small bowl.

Line a platter with the greens, lime wedges, red onion slices.

Thread the tuna onto skewers. Spray or brush with oil and sprinkle with salt. Place on grill and grill for about 2-3 minutes. Brush with some of the chipotle mayo and flip to the other side. Brush the other side with more mayo and grill for 2-3 minutes more.

Remove the skewers from the grill and transfer to your platter. Serve with warm tortillas.

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Comments

  1. The family raved over these tacos!!! The sauce perfectly complemented the delicious tuna. We picked it up from Carnivore out in Oak Park.

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