“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 [VIEW SPECIAL]
  • 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.