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a lightbulb moment (post 12 of a 52 recipe resolution)

April 24, 2013

grilled tuna taco

I love, love, love fish tacos – tuna please, and I used to make them at home all the time.  Now that I don’t have a grill,  fish tacos were relegated to a restaurant only treat.  When I order them out my first question is always “What kind of fish are you using?” because I had a restaurant make them with salmon once and it wasn’t a good experience.  Anyway, the answer was mahi mahi and I should have left well enough alone and ordered them, but I didn’t.  I asked that they use tuna instead.  Holy Tamoli….when the check came they had charged me an “up charge” of an additional $10 over the original cost of the mahi mahi to sub tuna.  I really thought that the waitress should have said there would be an up charge, right?  That way I would have made an informed decision.  Anyway, lesson learned there.

So what’s taken me so long to have the lightbulb moment of just hauling out the grill pan in the kitchen?  It’s a simple solution that left me with perfectly cooked tuna.  When I make tuna for tacos, I’ve found that Trader Joe’s has really perfect albacore tuna steaks that are seriously inexpensive.  They come in a package of two and the cost is under $6.  That package is enough tuna for Mike and I to have dinner two nights.  I don’t want to waste money on really great ahi tuna for tacos.

My tacos are pretty simple – corn tortillas warmed over the stove top burner, topped with tuna, shredded cabbage, salsa or fresh diced tomatoes in the summer and a little slice of avocado.  That is until this months Cooking Light came out and had a recipe for tomatillo sauce.  My taco toppings are changed forever.

Tomatillo Sauce
slightly adapted from Cooking Light, May 2013

3 cloves garlic
2 medium tomatillos, husked and rinsed
1/2 medium jalapeno pepper
1/2 cup cilantro stems
3 tbsp mayonnaise
1/2 tsp sugar
1/2 tsp salt

Preheat broiler to high.  Arrange garlic, tomatillos and jalapeno in a single layer on a foil lined jelly-roll pan.  Broil for about 3 minutes on each side or until blacked.

Combine tomatillo mixture and remaining ingredients in a blender and blend on high until smooth.  You’ll need to stop and scrape down the sides of the blender several times during this process.


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