Chile-Crusted Tuna Tacos
I got this recipe from Gourmet magazine back in 2003. It turned out to be a favorite in the family. If you like a lot of heat, add more of the Chipotle sauce to your taco, as it is quite spicy. If you like your food mild, leave the sauce off or use it in moderation.
I got this recipe from Gourmet magazine back in 2003. It turned out to be a favorite in the family. If you like a lot of heat, add more of the Chipotle sauce to your taco, as it is quite spicy. If you like your food mild, leave the sauce off or use it in moderation.
- 1 1/2 teaspoons ground cumin
- 1 tablespoon distilled white vinegar
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons chili powder
- 1 cup fresh orange juice
- 1 tablespoon minced canned chipotles in adobo (including sauce)
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons cracked black pepper
- 3/4 lb (1 1/2-inch-thick) sushi-grade tuna steak
- 4 (9- to 10-inch) flour tortillas
- 1 cup matchstick (1/8-inch-thick) pieces of jicama (from 1 small jicama, peeled)
- 1/4 cup coarsely chopped fresh cilantro
- 1 firm-ripe california avocado
- 1 cup loosely packed arugula coarse stems discarded
- Carbohydrate 4.51184208291855 g
- Cholesterol 0 mg
- Fat 2.41163020831247 g
- Fiber 1.02410835293546 g
- Protein 0.816887916596587 g
- Saturated Fat 0.306142999993728 g
- Serving Size 1 1 Serving (125g)
- Sodium 450.673791666385 mg
- Sugar 3.48773372998309 g
- Trans Fat 0.169042104165771 g
- Calories 39 calories
Step-by-step
- Bring orange juice, chipotles, and vinegar to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, 15 to 20 minutes. Remove from heat and cool.
- While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- While grill heats, stir together coriander, cumin, chili powder, black pepper, and kosher salt in a shallow bowl. Brush tuna on all sides with 1 tablespoon oil (total), then coat all sides evenly with spice mixture.
- Grill tuna on lightly oiled rack, uncovered, turning to brown all sides, until browned on outside but still rare in center, 8 to 10 minutes total. Let tuna stand 10 minutes.
- While tuna stands, heat tortillas on grill, turning over once, until warm, about 1 minute, and keep warm, wrapped in foil.
- Toss jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Halve, pit, and peel avocado, then cut into 1/2-inch-thick slices.
- Put a tortilla on each of 4 plates. Divide arugula, jicama, and avocado among tortillas, arranging evenly down center of each. Slice tuna 1/4 inch thick and divide among tacos. Drizzle chipotle sauce evenly over tuna and roll up tacos to enclose filling.
Judging Doneness Without a Thermometer
Grilling a thick tuna steak demands constant attention to physical cues rather than arbitrary clock times. A medium-hot charcoal fire allows you to hold your hand five inches above the rack for three to four seconds. Sear the exterior until deeply browned, but keep the center rare. Press the thickest part of the steak with an index finger. Raw fish yields completely, while proper medium-rare tuna offers slight resistance while remaining soft inside. Letting the protein rest for ten minutes off the heat allows internal temperatures to stabilize and redistributes juices before slicing.
Managing Equipment and Alternative Heat Sources
An outdoor grill delivers superior char, but cast-iron pans provide a reliable indoor alternative. Heat a heavy skillet until smoking hot before adding the oiled, spice-crusted steak. Ventilation is essential when searing chipotle and chili powders at high temperatures to prevent smoke buildup. If an outdoor grill is unavailable, a stovetop grill pan replicates the characteristic char marks on both the fish and the flour tortillas without requiring charcoal management.
