These days, fajitas are no longer limited to steak; you can find fajitas stuffed with marinated chicken, seared prawns and even grilled tofu! My favorite are grilled tuna fajitas. Tuna is so meaty it makes an ideal substitute for beef. Traditional fajitas consist of sliced skirt steak that has been marinated and grilled or pan-fried with onions and peppers. In my recipe, the onions and peppers are first marinated in a lime-tequila marinade and then browned over high heat. The tuna is rubbed with seasonings and grilled separately; then it is sliced into thin pieces and wrapped up in tortillas with the onions and peppers. It is a bit of a departure from the traditional technique but this method ensures that the tuna will remain juicy and not overcooked. Top your fajitas with sour cream, guacamole, or your favorite sauce or salsa for a truly deluxe treat.
Grilled Tuna Fajitas
Leafy Green Salad with Avocado, Jicama, Orange Slices, and Toasted Pumpkin Seeds


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
sour cream
sliced avocado or guacamole
fresh lime wedges

Cooking Instructions

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)



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elliemay's blog

I love drizzling my fajitas with a sweet and spicy chipotle sauce because the smoky flavor of the chipotles complements the grilled tuna perfectly. You can make your own chipotle sauce by simmering minced chipotle peppers with fresh orange juice and a touch of red wine vingar until thickened. Mix it with a bit of sour cream to cool it down if you like.

Live in an apartment without an outdoor balcony? No problem! If you aren't able to grill outdoors, try cooking your tuna in a well-seasoned grill pan or cast iron skillet over medium-high heat.

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