Lettuce Wrap Tuna Tacos with Cilantro Jalapeno Sauce
From Chef Lorena Garcia
Serves: 4
Marinade For Tuna:
Ingredients
1 1/2 pounds fresh tuna steak
2 tablespoons olive oil
2 T minced garlic
2 T chopped cilantro
Combine and refrigerate until ready to use
1 cup salsaita
2 cups Napa cabbage and radicchio, thinly sliced, dressed with 1 t lemon juice
1 Package Boston lettuce
To taste Salt and pepper
Cilantro Jalapeno Sauce Salsita:
Ingredients
1/2 Cup Green onions, thinly sliced
1/2 Cup Ripen tomatoes (sub. Cherry tomatoes), small dice
1/4 Cup Cilantro, chopped
1/4 Cup Mint, chopped
1 Tablespoon Vinegar
1 Tablespoon Fresh lime juice
1 Tablespoons Canola oil
Instructions:
Salsita:
PLACE all ingredients in a small bowl.
WHISK until well blended.
SET aside.
Lettuce Tortilla
Separate the lettuce leaves and refrigerate in water for crispiness
Tacos:
SEASON the marinated Tuna with salt and pepper
PLACE the Tuna on the grilled at high temperature
GRILL 2-3 minutes on each side (no more than 5 minutes).
SLICE tuna into thin 1/2 inch pieces.
LAYER cabbage, tuna, then salsita on top of lettuce.
ADD THE CILANTRO JALAPENO SALSA Enjoy!
Nutrition Facts:
Calories 280
Total Fat 9 g
Sat Fat 1.5 g
Cholesterol 80 mg
Sodium 250 mg
Total Carb 8 g
Dietary Fiber 2 g
Sugar 2 g
Protein 39 g
