“There’s nothing like a fresh piece of tuna. This recipe is a favorite, with the bright Mexican-inspired flavors kicking up the meatiness of the tuna. Keep it medium-rare to enjoy its full flavor!” - Mac Arrington 

INGREDIENTS

The Maine Event

Yellowfin Tuna Steak, cut into ½ inch cubes: 2 ea

Olive oil: 1 ½ Tbsp

Lime Juice: 2 Tbsp

Cilantro, chopped: 2 Tbsp + 2 Tbsp

Jalapeno, seeded, minced: 1 ea

Garlic, minced: 5 cloves

Mexican Oregano: ½ tsp

Coriander seed, ground: ½ tsp

Cumin, ground: ¼ tsp

Paprika: ¼ tsp

Salt: ½ tsp

Black pepper: ⅛ tsp

Corn tortilla shells: 8 ea

White onion, finely diced: ½ ea

Lime wedges: as needed

Avocado crema: as needed

For Avocado Crema

Avocado, ripe: 1 ea

Lime juice: 2 tsp

Sour cream or low-fat plain yogurt: 1 cup

Cumin, ground: ¾ tsp

Salt: ¼ tsp

METHOD

For the Avocado Crema

Remove the pit and skin from the avocado and place in a food processor or a bowl. Blend with remaining ingredients until smooth.

Refrigerate for up to 2 days.

For the Maine Event

Add tuna, jalapeno, garlic, olive oil, lime juice, 2 Tbsp cilantro and spices into a bowl and mix until evenly coated. Let this sit for 20-30 minutes minimally in the refrigerator.

Skewer the tuna cubes with wooden skewers.

Place a cast iron grill pan over high heat or fire up the grill on high.

Add the skewers and grill until the first side has nice brown grill marks.

Flip and cook the other side until the tuna is medium-rare. Do not over cook!

Heat the tortilla shells in the microwave so that they are steamed.

Remove the tuna from the skewers and place a few pieces per tortilla.

Top each with minced onion, avocado cream, and cilantro.

Serve with a lime wedge.