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Grilled Tuna Tacos

Tuna steaks are great for grilling because they’re hearty enough to stand up to the high heat without much oil. Grilling gives them a pleasant, smoky flavor that’s a perfect complement to the kick of the slightly spicy sauce.

No additional toppings needed-warm tortillas, grilled tuna, and fresh sauce make these tacos simple and delicious.

Makes about 8 tacos


  • 1-1/2 tsp ground cumin, divided
  • 1 tsp ground coriander
  • sea salt
  • freshly ground black pepper
  • 3 5-oz ahi (yellow fin) tuna steaks
  • 6 tomatillos, husked and cut lengthwise in half
  • 2 scallions, white and light green parts only
  • 2 unpeeled garlic cloves
  • 1 jalapeno, stemmed, cut lengthwise in half, seeds removed
  • 1/2 green bell pepper, seeds removed
  • 1/2 cup packed cilantro leaves
  • 2 tbsp fresh lime juice
  • olive oil, for brushing
  • 8 6-inch flour tortillas, warmed
  • black beans or steamed rice, for serving (optional)


    1. Combine 1 teaspoon cumin, coriander, salt, and pepper in a small bowl. Rub the spice mixture over both sides of the tuna steaks and let stand while preparing the tomatillo-chile sauce.
    1. Heat a cast-iron skillet over medium-high heat. Add the tomatillos cut-side down and sear 3 minutes, until slightly charred. Turn and sear 2 minutes longer, until the tomatillos are slightly softened and charred. Transfer to a cutting board.
    1. Add the scallions, garlic, jalapeno, and bell pepper to the skillet. Sear, turning often, until slightly charred, 2-3 minutes. Transfer to the cutting board with the tomatillos.
    1. When the garlic is cool enough to handle, remove the peel. Coarsely chop all the roasted ingredients and place in a food processor. Add the remaining 1/2 teaspoon cumin, cilantro, and lime juice and season with salt and pepper.
    1. Pulse the sauce until chunky-smooth. Transfer to a small serving bowl and set aside.
    1. Heat a grill pan over medium-high heat and brush with olive oil. Add the tuna steaks and grill 3 minutes, until grill marks appear. Turn and grill 2-3 minutes longer, until just cooked through.
  1. Transfer the tuna steaks to a cutting board. Cut or break into bite-sized pieces and place in a serving bowl.

Serve the tuna with the tomatillo-chile sauce and tortillas and let your guests build their own tacos. Serve with black beans or steamed rice, if desired.

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