2 ahi tuna steaks
1/4 sliced yellow onion
pepper – to taste
pepperjack cheese – for topping
1 tomatillo – chopped
1 Serrano chili – seeded and chopped
1 tbs olive oil
1/4 cup cilantro
Start with the salsa, which is simple and easy. In a blender or chopper, combine already chopped tomatillo, the Serrano chili, cilantro and olive oil. If it is too thick, you can add a little bit of water or more olive oil. This makes about 1/2 cup to 1 cup of salsa, depending on the size of your tomatillo. I went for the biggest one I could find.
For the taco base, start with a little olive oil in a skillet and allow the onions to brown for about 4 to 5 minutes. Add the tuna. Cook for 4 to 5 minutes on each side then, using a fork, flake the fish. Add a little pepper if you so desired. Make sure the fish is cooked to your desired doneness before serving! Top with a little cheese and salsa, and even some sour cream, if you’d like!
Enjoy this with either a white or red wine.