Ingredients
- SLAW:
- 1 lb. fresh tuna steaks (about 3/4 inch thick)
- ADOBO RUB
- 4 tsp ancho chili powder
- 2 Tbsp lime juice
- 2 Tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 2 cups shredded or finely sliced Napa cabbage
- 1/2 cup shredded carrots
- 1/2 cup julienne English cucumber (from peeled, seeded cucumber)
- 1/2 cup julienne red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- CHIPOTLE AIOLI
- 3 Tbsp chipotle chiles (from canned in adobo sauce)
- 1/2 cup chopped cilantro
- 2 Tbsp chopped scallions, white & little green part
- 2 tsp chopped garlic
- 1 Tbsp dijon mustard
- 2 Tbsp fresh lime juice
- 1 cup mayo
- LIME & CILANTRO CREAM
- 1 cup sour cream
- 2 Tbsp fresh lime juice
- 1/3 cup fresh cilantro leaves
- 1 clove garlic, coarsely chopped
- 2 tsp pickled jalapeno juice
Preparation
Step 1
ADOBO RUB:
Mix all ingredients together. Rub adobo rub all over fish. Let stand 20 - 30 minutes for the fish to absorb the flavor.
SOUTHWEST LIME VINAIGRETTE: Place all ingredients, except oil, in mixing bowl or food processor than slowly whisk/blend in the oil in fine drizzle and reserve.
CHIPOTLE AIOLI: Puree all ingredients except the mayo in food processor until very well chopped. Then add the mayo and mix until smooth. Salt to taste.
LIME & CILANTRO CREAM: Mix all ingredients together.
TUNA: Oil the grill rack or using a grilling basket. Grill the fish until it is cooked thru and easily flakes with a fork, 3-5 minutes per side. Transfer the fish to a platter and separate into large chunks.
Using your favorite hard shell or soft tortillas, smear on a little Chipotle Aioli or Lime & Cilantro Cream, add the slaw and then your fish on top. Next, a dollop of the salsa and a squeeze of fresh lime juice and you are ready to enjoy.