 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This one's made with ponzu-wasabi mayo drizzled on Pacific albacore, the sustainable tuna. Ingredients:
1/2 cup ponzu sauce |
1 1/2 pounds boned, skinned pacific albacore* tuna fillets, about 1 in. thick |
1 tablespoon vegetable oil |
12 to 14 corn tortillas* (5 to 6 in.), warmed on grill |
toasted sesame slaw |
ponzu-wasabi mayo |
Directions:
1. Pour ponzu into a large, resealable plastic bag. Add albacore, seal bag, and turn fish to coat. Chill for 1 hour, turning once. Drain ponzu from bag. Add oil and turn bag to coat fish.
2. Heat grill to very high (550° to 650°). Oil cooking grate, using tongs and a wad of oiled paper towels.
3. Grill fish, covered, turning once, until grill marks appear and fish is rare, 3 minutes. Slice albacore crosswise. Fill tortillas with slaw and fish, then top with a drizzle of mayo.
4. *Find ponzu in the Asian foods aisle. Look for pole- or troll-caught albacore. If tortillas are very thin, buy double the amount and stack 2 per taco.
5. Note: Nutritional analysis is per taco with 1 tbsp. sauce.
|
|