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WILD CAUGHT AHI TUNA TACOS


Wild Caught Ahi Tuna Tacos

The end of summer.... those last lingering hot days are just begging you to use up the last of those gorgeous summer fruits + veggies. And well... everything is better in a taco obviously. This is the easiest weeknight meal you can have on the table in 30 minutes and with only a few more weeks of late sunsets... this is the perfect meal to eat outside!

SERVING SIZE: 2-3 PEOPLE (Makes 6 tacos)

PREP TIME: 20 MINUTES

COOK TIME: 10 MINUTES

INGREDIENTS:

1 large filet of *Wild Caught* Ahi Tuna

1 nectarine (or peach)

2 ears of fresh corn, stripped of their husks

1 bunch cilantro

1 poblano pepper

2 limes 2 tbsp avocado oil (divided) crunchy, corn taco shells (at least 6)

sea salt

cracked black pepper

chili flakes (optional) avocado, chopped and seasoned for topping (optional)

(if you really like it spicy, feel free to thin slice a serrano or fresno chili here for an extra dose of fresh heat)

RECIPE:

Squeeze a whole lime over the tuna and season generously with salt + pepper, let marinate in the refrigerator while preparing the salsa

Dice the poblano, nectarine (and any additional chiles) and set in a bowl

Rinse and chop the cilantro and set aside

Coat each ear of corn generously with 1 tbsp of the avocado oil and place directly on the flame of a gas burner. If you don't have gas, you can char the corn on your grill- the important thing is getting the corn on direct heat to get that charred flavor. You will hear popping and sizzling, that's a good thing! Char each side of the corn until you see most of the kernels turning black and then rotate- just under a minute per side usually. *it's really important to use avocado oil here (grapeseed oil works too) as these have a higher smoke point than olive oil and will allow the corn to char without burning the oil. Once both ears of corn are charred, place them upright in a wide bowl and let cool while you sear the tuna.

Pour remaining avocado oil in a non stick pan and turn the heat on high. Flip the tuna over in the dish to coat the fish nice and evenly while you wait for your pan to get SUPER hot. Once the pan is hot (test it by tossing piece of pepper or chili that you diced up for the salsa into the pan- if it sizzles and you can clearly hear it, the pan is hot enough) lay the tuna in the center of the pan for one minute. When you flip the fish, it should have a nice even sear with a touch of golden brown around the edge. Do the same thing on the other side, also for a minute. Once the fish is seared, remove it and let it rest and cool for about 5 minutes.

While the tuna is cooling, take a serrated knife and cut the kernels of corn off the cob and into the bowl they are sitting in. I find it easiest to use a fork pushed into the top of the upright corn cob to hold it steady while your other hand uses the knife to cut from top down to release the kernels. Once you have all the kernels in the bowl and the cobs discarded, combine the chopped peppers, fruit and the cilantro. Then add the juice from the second fresh squeezed lime, salt + pepper and chili flakes to taste. Salsa- done.

Chop the tuna into 1/2 inch square pieces by cutting straight across the fish from top to bottom (the fish should be flat with the natural lines of flesh running from side to side while you are cutting up and down). Once you have the tuna completely chopped, season with additional salt, pepper and lime juice.

To assemble the tacos, start with spooning the avocado in the bottom (if you are using), add the fresh tuna and top with the salsa and additional cilantro if you want. I like to finish mine with a mango-habenero hot sauce from the Caribbean - it's the perfect sweet-spicy finish.

Serve with black beans and rice or plain with some plantain chips- whatever you fancy, these tacos will hit the spot for sure!

Until next time- feast your eyes, feed your soul my friends!

-K


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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