Corn tortillas topped with a crunchy coleslaw, succulent grilled fish and a light and lively berry salsa.
Zest and juice of 1 lime
¼ cup soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
1 Tablespoon Triple Sec
2 Tablespoons Tequila
1 finely diced shallot
2 teaspoons garlic paste
2 teaspoons ginger paste
2 Tablespoons fresh cilantro leaves, chopped
1 teaspoon freshly ground black pepper
1½ lbs albacore tuna steaks (or other firm fish like halibut), about 1 ½-inches thick
8 – 12 flour or corn tortillas
Never the Same Way Twice Coleslaw
Triple Berry Salsa
Whisk together lime zest and juice, soy, olive oil, sesame oil, Triple Sec, Tequila, shallot, garlic, ginger, cilantro and black pepper in a 7X11-inch glass baking dish.
Place the tuna steaks in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes (2 hours max).
Preheat the grill or a large cast iron skillet over medium-high heat. Place the tuna on the grill rack or in the skillet and sear, without moving the steaks, for 3 minutes. Turn the steaks over and sear, again without moving them, for 2 minutes more.
Transfer the tuna to a cutting board and let rest for 5 minutes.
Grill the tortillas about 30 seconds on each side. Cover to keep warm.
Thinly slice the tuna and serve with warm tortillas, Never The Same Way Twice Coleslaw and Triple Berry Salsa or your favourite toppings.