This recipe can be made with any fish, but this calls for Ahi tuna steaks. By the way, it IS fabulous with any fish you really like.
- 1/4 cup chopped red onion
- 1/4 cup freshly squeezed lime juice
- 2 ripe avocados
- 3 tbsp. diced tomato, seeds removed
- 2 tsp. Sriracha chile sauce
- 4 tsp. chopped cilantro
- 2 tbsp. chopped flat leaf parsley
- salt and pepper to taste
Combine the onion and lime juice in a bowl and let stand for 15 minutes. Halve and scoop out the flesh of the avocados in a bowl and mash with a potato masher. Stir in the remaining ingredients. Press plastic wrap on the surface and set aside.
Grilling the Tuna
- 2 cups red cabbage, sliced thin (slivered)
- 2 tsp. vegetable oil
- 1 tsp. cider vinegar
- 2 lbs. tuna steaks, sliced 1 inch thick
- 12 x 6 inch corn tortillas
Place the slivered cabbage, oil and vinegar in a bowl. Season with a touch of salt and pepper. Stir to mix. Cover tightly and set aside.
Preheat the barbecue and wipe the grills with oil. Season the tuna on both sides with the salt and pepper and grill, only until rare….2 minutes each side tops.
Transfer to a cutting board and slice AGAINST the grain with a very sharp knife.
Warm the tortillas by placing on the grill for about 4-5 seconds per side. Lay them out on the counter, place a large dollop of the guacamole down the center and spread out. Split the tuna slices evenly among the tortillas and add a large topping of the cabbage slaw. Roll up and enjoy. I know….have a cold brew handy.
Hint: Use any fish you like and cook it as you like it. This is for those who really enjoy the tuna.