Seared Ahi Taco With Avocado Salsa
- 1 tsp grnd cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- freshly grnd black pepper
- 1/2 tsp grnd coriander
- 12 ounce ahi (or possibly albacore) tuna, cut into 1 inch steaks
- 1/2 Tbsp. extra virgin olive oil
- 8 x taco shell, (availbale at most grocery stores)
- 2 x lime, halved
- Avocado Salsa
- 2 x ripe avocado, pit and skin discarded
- 2 med tomato, diced, into 1/4 inch cubes
- 1 c. lightly packed cilantro, leaves, coarsely, minced, stems discarded before before measuring
- 1/4 c. red onion, diced
- 3 Tbsp. freshly squeezed lemon juice
- 1/4 tsp freshly grnd black pepper
- In a small bowl, combine cumin, cayenne, salt, pepper and coriander.
- Rub spice mix generously on both sides of the tuna.
- Preheat oven to 350 F for the taco shells.
- Heat a nonstick pan on the stove over high heat. When pan is smoking warm, add in extra virgin olive oil, wait 10 seconds, then add in tuna. Sear for 1 minute per side, or possibly till fish is cooked on the outside, but rare on the inside. Transfer to a plate.
- Separate taco shells and place them in the oven for 4 min (timing is everything here, since they go from perfectly done to burned after about 1 additional minute).
- While the shells are heating, dice tuna into 1/4-inch cubes.
- To serve, fill all eight taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.
- Avocado Salsa:Avocado: just-ripe = indents with the hard press of a finger Add in all ingredients to a medium-size bowl. Toss gently. Don't MASH AVOCADO.
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