Chile-Crusted Tuna Tacos

Name: Chile-Crusted Tuna Tacos
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 340 grams (1 1/2-inch-thick) sushi-grade tuna steak; 237 milliliters loosely packed arugula, coarse stems discarded; 1 firm-ripe California avocado; 1 Tbsp minced canned chipotles in adobo (including sauce); 2 teaspoons chili powder; 4 10-inchs (9- to 10-inch) flour tortillas; 59 milliliters coarsely chopped fresh cilantro; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 237 milliliters matchstick (1/8-inch-thick) pieces of jicama (from 1 small jicama, peeled); 2 teaspoons kosher salt; 2 Tbsps fresh lime juice; 2 Tbsps olive oil; 237 milliliters fresh orange juice; 2 teaspoons cracked black pepper; 1 Tbsp distilled white vinegar

Need a dairy free and pescatarian main course? Chile-Crusted Tuna Tacos could be a super recipe to try. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 28g of protein, 24g of fat, and a total of 528 calories. From preparation to the plate, this recipe takes around 1 hour. This recipe is typical of Mexican cuisine. A mixture of sushi-grade tuna steak, arugula, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert.

Instructions

Bring orange juice, chipotles, and vinegar to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, 15 to 20 minutes.

Ingredients you will need

Orange Juice

Chipotle Chiles

Vinegar

Equipment you will use

Sauce Pan

Remove from heat and cool.

While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Ingredients you will need

Sauce

Equipment you will use

Grill

While grill heats, stir together coriander, cumin, chili powder, black pepper, and kosher salt in a shallow bowl.

Ingredients you will need

Black Pepper

Chili Powder

Kosher Salt

Coriander

Cumin

Equipment you will use

Grill

Bowl

Brush tuna on all sides with 1 tablespoon oil (total), then coat all sides evenly with spice mixture.

Ingredients you will need

Tuna

Cooking Oil

Grill tuna on lightly oiled rack, uncovered, turning to brown all sides, until browned on outside but still rare in center, 8 to 10 minutes total.

Ingredients you will need

Tuna

Equipment you will use

Grill

Let tuna stand 10 minutes.

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Tuna

While tuna stands, heat tortillas on grill, turning over once, until warm, about 1 minute, and keep warm, wrapped in foil.

Ingredients you will need

Tortilla

Tuna

Equipment you will use

Grill

Aluminum Foil

Toss jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Halve, pit, and peel avocado, then cut into 1/2-inch-thick slices.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Avocado

Jicama

Cooking Oil

Equipment you will use

Bowl

Put a tortilla on each of 4 plates. Divide arugula, jicama, and avocado among tortillas, arranging evenly down center of each. Slice tuna 1/4 inch thick and divide among tacos.

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Tortilla

Arugula

Avocado

Jicama

Tuna

Drizzle chipotle sauce evenly over tuna and roll up tacos to enclose filling.

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Chipotle Chiles

Sauce

Roll

Tuna

·If you aren't able to grill outdoors, tuna can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.

Ingredients you will need

Tuna

Equipment you will use

Grill Pan

Grill

Equipment

Ingredients

Servings:

340grams

(1 1/2-inch-thick) sushi-grade tuna steak 237milliliters

loosely packed arugula, coarse stems discarded 1

firm-ripe California avocado 1Tbsp

minced canned chipotles in adobo (including sauce)2teaspoons

chili powder 410-inchs

(9- to 10-inch) flour tortillas 59milliliters

coarsely chopped fresh cilantro 2teaspoons

ground coriander 2teaspoons

ground cumin 237milliliters

matchstick (1/8-inch-thick) pieces of jicama (from 1 small jicama, peeled)2teaspoons

kosher salt 2Tbsps

fresh lime juice 2Tbsps

olive oil 237milliliters

fresh orange juice 2teaspoons

cracked black pepper 1Tbsp

distilled white vinegar

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna works really well with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Darioush Signature Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 69 dollars per bottle.