Another use for versatile and reasonably priced tuna steaks! This was a tuna steak that was seasoned in taco spices, grilled, shredded, and placed on a lettuce leaf taco. Late summer tomatillos led to a fresh green salsa type sauce on top and sauteed fajita veggies brought together the many tastes from a similar family that don’t usually overlap.
Tuna steaks were on sale at about $6/lb and the rest of the ingredients that I had drove the inspiration for this dish. This single 3/4lb steak was easily able to stretch to a thorough meal for both of us. I made a homemade taco type seasoning with salt, paprika, cumin, garlic powder, and chili powder and dusted the steak. This captured the interest of our latest edition, Maddie who will literally eat anything.
After a quick grilling, 5 minute cooling, and shredding…
As mentioned, I had some tomatillos from my CSA around and made a green salsa type puree with cilantro, garlic, and hot peppers from the garden.
Then I added some sour scream and blended again. I love sour cream in salsas and sauces.
Then off to assemble on romaine leaves with sauteed fajita veggies (aka onion and peppers), cheese, the shredded tuna, and above sauce.