Mini Ahi Tuna Tacos with Salsa Fresca

By akselden

Ingredients

• For Poaching Liquid:
• 3/4 cup bottled clam juice
• 1/4 large white onion, coarsely chopped
• 3 Serrano chilies sliced
• 3 garlic cloves, coarsely chopped
• 3/4 teaspoon dried oregano, preferably Mexican
• 1/4 bunch fresh cilantro, rinsed, dried
• salt
• 1 pound fresh Ahi tuna, cut into 2 equal pieces
• FOR SALSA FRESCA:
• 1/3 cup finely diced red onion
• 2/3 cup grape or cherry tomatoes, diced small
• 2 tablespoon chopped cilantro
• 1/4 cup beer, preferably Mexican
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1 teaspoon seeded, minced serrano chili
• 1 1/2 tablespoons fresh lime juice
• TO SERVE:
• 1 1/4 cup salted, rinsed green cabbage, finely shredded
• 1/2 cup slivered tomatillos, peeled
• 2 ounces queso fresco (fresh Mexican cheese available in supermarkets and specialty stores) grated, for garnish
• Lime wedges (optional garnish)

Preparation

Step 1

Cut a 4" circle out of each tortilla. Shape around spoon handle or dowel to make taco sheel and deep fry at 375°until golden brown and crisp. Drain, season with salt. For poaching liquid, simmer clam juice, onion, chiles, garlic and oregano until onions soften, about 15 minutes. Add cilantro and puree in blender. Strain and cool quickly over ice to preserve color.
Season tuna with salt, place in cooking pot and cover with poaching liquid. Heat slowly over medium heat, turning fish frequently. Cook until medium doneness, about 10-12 minutes. Set aside and let cool in poaching liquid.
Combine Salsa Fresca ingredients and set aside.

To serve: Divide cabbage and tomatillos evenly among shells. Top each with slices of tuna, a serving of salsa and a sprinkling of queso fresco. Serve immediately.