Tacos With Fresh Tuna And Black Beans

Recipe Ingredients

3/4 lb	340g / 11oz	Tuna loin or steaks, 1" thick
4 teaspoons	20ml	Olive oil
2 teaspoons	10ml	Chili powder
		Salt - to taste
1/4 cup	4g / 0.1oz	Minced cilantro
8		Fresh tomatillos - (to 9)
4		Green onions - minced
3		Garlic cloves - minced or pressed
3/4 cup	109g / 3.8oz	Finely-diced red bell pepper
2		Fresh or pickled jalapeño chiles - cored, seeded,
		And minced - (2 to 4)
1		Black beans - (15 oz) - rinsed, drained
2 tablespoons	30ml	Lime juice
8		Crisp taco shells - warmed
1 cup	237ml	Plain nonfat yogurt or reduced-calorie
		Sour cream - for garnish

Recipe Instructions

Seafood Alternatives: swordfish, monkfish, catfish, cod, shrimp

Rub both sides of the tuna steaks with 2 teaspoons of the olive oil and sprinkle with chili powder. Sprinkle lightly with salt just before cooking. Grill over hot coals, or broil about 2 inches from heat, turning once, until the fish is just barely opaque in the center, 2 to 3 minutes per side. Break the tuna into flakes and toss with half the cilantro; cover and keep warm.

Discard the husks from the tomatillos, wash them and cut into 1/2-inch dice.

In a 10- to 12-inch frying pan, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic and stir until softened, about 4 minutes. Increase the heat to medium-high. Add the tomatillos and red pepper and stir until warm, about 2 minutes more.

Add the jalapeños, beans, lime juice and remaining cilantro; stir until warmed, about 2 minutes. (Do not overcook or the tomatillos will become soupy.) Add salt to taste.

Place the tomatillo mixture 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 to taste.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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