We used two wild albacore tuna fillets, which we had bought frozen at Trader Joe's. After defrosting, we sliced each in half horizontally for four pieces so they would marinate and cook more quickly, as they were pretty thick, and then marinated it for about 20 minutes in 1/2 cup of my cumin lime honey dressing and a big pinch of salt.
Serve on corn tortillas (or try making your own - see my recipe here) with chopped cilantro, lime wedges, cabbage slaw, salsa verde, sliced scallions, pickled red onions and beans if you like.
- 2 albacore tuna fillets
- 1/2 cup cumin lime honey dressing
- 1 tsp. salt
- 1 Tbsp. olive oil
Slice the two fillets in half horizontally for four fillets. Marinate in cumin lime honey dressing and salt for 20 minutes. Heat olive oil in a large skillet over medium high heat. Add fillets and cook a few minutes on each side to your desired wellness - they can be just seared and rare inside, or cook all the way through if you prefer.
- corn tortillas (try making your own here)
- lime wedges
- chopped cilantro
- pickled red onions
- pinto beans
- cabbage slaw
For the cabbage slaw, mix 2 cups shredded cabbage with 3 Tbsp. cumin lime honey dressing, 2 tsp. salt, 1/4 cup chopped cilantro, 3 sliced scallions, 3 Tbsp. lime juice, 2 Tbsp. mayonnaise. Taste and adjust seasoning as needed.