Tacos With Fresh Tuna And Black Beans

By á-174942

Ingredients

• 3/4 pound tuna loin or steaks, 1" thick
• 4 teaspoons olive oil
• 2 teaspoons chili powder
• Salt to taste
• 1/4 cup minced cilantro
• 8 fresh tomatillos - (to 9)
• 4 green onions minced
• 3 garlic cloves minced or pressed
• 3/4 cup finely-diced red bell pepper
• 2 fresh or pickled jalapeño chiles cored, seeded, and minced - (2 to 4)
• 1 can black beans - (15 oz) rinsed, drained
• 2 tablespoons lime juice
• 8 crisp taco shells warmed
• 1 cup plain nonfat yogurt or reduced-calorie
• sour cream for garnish

Details

Servings 4

Preparation

Step 1

Seafood Alternatives: swordfish, monkfish, catfish, cod, shrimp

Rub both sides of the tuna steaks with 2 teaspoons of the olive oil and sprinkle with chili powder. Sprinkle lightly with salt just before cooking. Grill over hot coals, or broil about 2 inches from heat, turning once, until the fish is just barely opaque in the center, 2 to 3 minutes per side. Break the tuna into flakes and toss with half the cilantro; cover and keep warm.

Discard the husks from the tomatillos, wash them and cut into 1/2-inch dice.

In a 10- to 12-inch frying pan, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic and stir until softened, about 4 minutes. Increase the heat to medium-high. Add the tomatillos and red pepper and stir until warm, about 2 minutes more.

Add the jalapeños, beans, lime juice and remaining cilantro; stir until warmed, about 2 minutes. (Do not overcook or the tomatillos will become soupy.) Add salt to taste.

Place the tomatillo mixture into a shallow serving dish and sprinkle with the tuna. Let each diner spoon the filling into their taco shells, passing the yogurt around separately to add to taste.

This recipe yields 4 servings.