for the peppers and onions...
1/3 cup freshly-squeezed lime juice
1/4 cup olive oil
1/4 cup tequila
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and pepper
1 small onion, peeled and cut into slices
2 bell peppers, cored and cut lengthwise into slices
for the tuna...
1-1/2 teaspoons good-quality chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cracked black pepper
1/4 teaspoon salt
3/4 pound sushi-grade tuna steak (1 to 1-1/2 inches thick)
1 tablespoon olive oil
4 10-inch flour tortillas
salsa, pico de gallo, or any mexican-style sauce
sliced avocado or guacamole
fresh lime wedges
In a large bowl, whisk together the lime juice, oil, tequila, garlic, cumin, oregano, and salt and pepper to taste.
Add the onions and bell peppers and stir to coat.
Marinate the vegetables in the refrigerator for 30 minutes to one hour while you prepare the rest of the dish.
Prepare a charcoal or gas grill for cooking.
If using a charcoal grill, open the vents on the bottom of the grill and then light the charcoal.
Charcoal fire is medium-hot when you can hold your hand 5 inches above the rack for 3 to 4 seconds.
If using a gas grill, preheat the burners on high, covered, for about 10 minutes and then reduce the heat to medium-high.
While the grill heats, stir together the chili powder, coriander, cumin, black pepper, and salt in a shallow bowl.
Brush the tuna on all sides with the oil and then sprinkle all sides with the spice mixture.
Grill the tuna on a lightly oiled rack, turning to brown all sides, until browned on the outside but still rare in the center (2 to 3 minutes per side.)
Remove from heat and let stand at least 5 minutes.
Meanwhile, heat the tortillas quickly on the grill, turning over once, and then wrap in foil to keep warm.
Heat a large, lightly-oiled skillet over medium-high heat.
When hot, add the marinated peppers and onions using a slotted spoon to avoid letting all of the marinade go into the skillet.
Cook the peppers and onions, stirring frequently, until browned and wilted (about 5 minutes.)
Slice the tuna into thin strips (about 1/4 inch thick.)
To serve, divide the tuna slices among the 4 tortillas.
Top with the peppers and onions.
Set out the salsa or sauce, sour cream, avocado or guacamole and lime wedges for your guests to use to season their fajitas.
Makes 4 fajitas (2 to 4 servings)