This was supposed to be tuna tacos with a tomato-orange salsa. However, I managed the purchase the single most disgusting tomato ever (it looked ok, but was all mealy and nasty inside). The tomato went into the trash, and cucumber and avocado went into the bowl instead.
This was really, really yummy and was a little glimpse of summer in the dead of a terrible Chicago winter. Mr. Foodie really liked it, which was very surprising given his distaste for fruit. Next time I make this, I hope to be out on my deck with a Summer Shandy or Pacifico in hand!
Tuna Tacos with Avocado and Orange
2 tuna fillets
Salt and pepper
1 medium Haas avocado, diced
1 large navel orange (see prep instructions below)
1 cucumber, seeded and diced
2 tbsp. fresh cilantro, chopped
1/2 jalapeno, finely minced (remove the seeds if you don't like heat)
2 green onions, finely chopped
1 tsp. orange zest
Juice of two limes
Preheat a broiler or grill.
Season the tuna on both sides with salt and pepper.
Broil or grill approximately 3-4 minutes on each side. Remove from heat.
Cut off both ends of the orange. Use a knife to cut away the peel and pith.
Follow the membranes and segment the orange, discarding the pith and tough membranes.
Cut the orange segments into bite sized pieces and put in a medium bowl.
Add diced avocado, diced cucumber, cilantro, jalapeno, green onion and orange zest to the bowl.
Flake the tuna into the bowl.
Pour lime juice over the fish and toss all ingredients well to coat. Adjust salt if needed.
Serve with corn or flour tortillas.