Seared Tuna

Name: Seared Tuna
Ingredients: 1 cup red chile powder (page 151); 1/4 cup chipotle chile powder (page 151); 1/4 cup fine sea salt; 1/4 cup cumin seed, toasted and ground (page 164); 2 tablespoons coriander seed, toasted and ground (page 164); 2 tablespoons dried Mexican oregano, toasted and ground (page 161); 2 tablespoons black pepper; 1 1/4 pounds sashimi-grade tuna, cut into 2 1/2 by 1 1/2 by 4-inch pieces; 1 tablespoon vegetable oil; 3/4 large English cucumber, peeled, halved lengthwise, and sliced crosswise into 1/4-inch-thick half-moons (about 1 cup); 1 tablespoon lemon-infused olive oil (page 162); 1/4 teaspoon sugar; 1 tablespoon grated lemon zest; 1/4 teaspoon kosher salt; 8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving; Garnish: Iceberg Lettuce Garnish (page 144) or sliced radishes

16 ingredients

12 steps

Ingredients

1 cup red chile powder (page 151)
1/4 cup chipotle chile powder (page 151)
1/4 cup fine sea salt
1/4 cup cumin seed, toasted and ground (page 164)
2 tablespoons coriander seed, toasted and ground (page 164)
2 tablespoons dried Mexican oregano, toasted and ground (page 161)
2 tablespoons black pepper
1 1/4 pounds sashimi-grade tuna, cut into 2 1/2 by 1 1/2 by 4-inch pieces
1 tablespoon vegetable oil
3/4 large English cucumber, peeled, halved lengthwise, and sliced crosswise into 1/4-inch-thick half-moons (about 1 cup)
1 tablespoon lemon-infused olive oil (page 162)
1/4 teaspoon sugar
1 tablespoon grated lemon zest
1/4 teaspoon kosher salt
8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
Garnish: Iceberg Lettuce Garnish (page 144) or sliced radishes

Directions

1

In a large bowl, mix together the red and chipotle chile powders, sea salt, cumin, coriander, oregano, and black pepper.
2

Toss the tuna pieces in the seasoning mix.
3

In a large, heavy, nonstick skillet, heat the vegetable oil on high heat.
4

Sear the tuna pieces all around, 1 minute per side.
5

Remove from the heat and slice the tuna into 1/4-inch-thick slices.
6

In a bowl, mix the tuna with the cucumber, olive oil, sugar, lemon zest, and salt.
7

Serve immediately.
8

The filling will keep up to 2 hours in the refrigerator.
9

To serve, place some shredded lettuce in each crispy shell, divide the filling equally between them, top with salsa and garnish, and arrange in a taco holder.
10

Or, lean the filled shells in a row, propped upright, on a platter.
11

Eat right away.
12

To build your own, place some lettuce, then filling, in a crispy shell, top with salsa and garnish, and eat right away.