Fresh Tuna Fajitas

One day when I had a surplus of gorgeous fresh tuna on hand, I sliced it up and proceeded as if it were beef in a standard fajitas presentation. It worked better than I thought it would, and it was a lot tenderer. This also works very well with fresh salmon.

  • 1/4 cup vegetable oil
  • 1 lb. fresh tuna, cut into slices about 1/2 inch wide and 1/4 inch thick
  • 1 red bell pepper, seeds and membrane removed, cut into strips
  • 1 yellow bell pepper, seeds and membrane removed, cut into strips
  • 1 medium yellow onion, cut into strips
  • 1/4 tsp. salt
  • 1 lime
  • 8 large flour tortillas, warmed
  • 1/2 cup pico de gallo (see recipe)

Sandwich and salad

1. On a griddle or in a large black-iron skillet, heat the oil till it just begins to smoke over high heat. Be sure to turn on the exhaust fan.

2. Toss the tuna and the vegetables into the hot oil and shake it down so everything is touching the bottom of the skillet. After about ten seconds, turn everything over with a metal spatula. Sprinkle on the salt. Repeat that process until everything is seared on at least every edge, but no so long that the tuna has completely lost its interior pinkness.

3. Wrap a cheesecloth around the lime, and squeeze the juice over the tuna. Immediately transfer the grill/pan contents to a serving plate and serve steaming, with flour tortillas and pico de gallo.

4. Spoon some of the fajitas mixture onto a tortilla, dress with pico de gallo, roll up and eat.

Serves four.

Pico de Gallo

The name literally means “beak of the rooster.” I’ve heard that this is because there should be chile peppers hot enough to make you feel as if you were being pecked on the tongue by a chicken, but most of these concoctions are mild. As is this one. It’s the classic relish for fajitas, but you might think of some other uses. It’s not bad on any kind of salad.

  • 1 tomato, seeded and diced finely
  • 1/2 medium onion, chopped
  • 6 sprigs cilantro, chopped
  • 1 small jalapeno, seeds and membrane removed, chopped finely
  • 2 tsp. lemon juice
  • 1/3 tsp. salt

Combine all the ingredients and refrigerate for between 15 minutes and two hours. (It starts disintegrating after that time, and there’s nothing worse than non-crunchy pico de gallo.)

Makes about 1 cup.

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  1. Larry Powell on January 24, 2014

    The radio station may need to correct this page:

    It still lists your Food Show as being 3 PM to 6 PM.

    Love the show.