Tacos With Fresh Tuna And Black Beans

Directions

1. Seafood Alternatives: swordfish, monkfish, catfish, cod, shrimp
2. Rub both sides of the tuna steaks with 2 tsp. of the extra virgin olive oil and sprinkle with chili pwdr. Sprinkle lightly with salt just before cooking. Grill over warm coals, or possibly broil about 2 inches from heat, turning once, till the fish is just barely opaque in the center, 2 to 3 min per side. Break the tuna into flakes and toss with half the cilantro; cover and keep hot.
3. Throw away the husks from the tomatillos, wash them and cut into 1/2-inch dice.
4. In a 10- to 12-inch frying pan, heat the remaining 2 tsp. oil over medium heat. Add in the onion and garlic and stir till softened, about 4 min. Increase the heat to medium-high. Add in the tomatillos and red pepper and stir till hot, about 2 min more.
5. Add in the jalapenos, beans, lime juice and remaining cilantro; stir till warmed, about 2 min. (Don't overcook or possibly the tomatillos will become soupy.) Add in salt to taste.
6. Place the tomatillo mix 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 in to taste.
7. This recipe yields 4 servings.
8. Comments: Teenagers love these hearty tacos for supper - and the filling reheats well for a quick snack. Tart-tasting tomatillos from Mexico look like small green tomatoes wrapped in crackling, papery husks. Use tomatoes if tomatillos are hard to find.