We have an ongoing battle in our household … corn v. flour tortillas. Obviously, I win this battle and corn rules. Looks way better in pictures and tastes sweeter and more authentic than flour tortillas. Stick on the grill, or in the oven for a bit, and the corn tortilla is even better. But … if I am feeling real sweet, I’ll buy flour tortillas for the hubs.
*I used a non-stick grill pan for this recipe. As a side note, never use cooking spray on non-stick cookware because it can destroy the coating – I just learned this tidbit and thought I would share. If you, however, use a regular grill pan or decide to grill outside, remember to spray with cooking spray or use olive oil. You could also grill this outdoors, just remember to grease the grill to prevent the fish from sticking to the grates.
*Try to buy troll-pole caught tuna from stores that uphold sustainability standards. Longline yellowfin tuna is over-fished and has higher levels of mercury. Here in Atlanta, Wholefoods is your best bet for sustainable, fresh seafood. Enjoy your seafood, but be good to the ocean too!
- 1/2 cup thinly sliced red onion
- 1 tbsp. fresh lime juice
- 1 ripe, peeled avocado, mashed
- 1 yellowfin tuna steak (about 1-inch thick, 1 pound)
- Corn tortillas (or flour, if you must)
- Cojita cheese, optional
Combine the onion, lime juice, and avocado. Season with S/P.
Heat a grill pan over medium-high heat. Season the tuna with S/P and add to the pan. Cook about 4 minutes on each side to achieve a rare cook – continue to cook for a more well-done steak. If cut into the steak and decide it is too rare, you can tent with foil and it will continue to cook without becoming dry.
Slice the tuna and divide among corn tortillas, top with guacamole. I also like a sprinkling of cojita cheese on top … your call!
Recipe Source: Adapted from a Cooking Light recipe
Time: 30 minutes or less
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