Seared Tuna Tacos with Caramelized Onions and Guacamole

I felt like I probably needed to counteract my entry on those brownies with something healthy but equally mouth watering. I chose to make tuna tacos because we have all had our fair share of fish tacos, so opting for tuna instead makes them a little different without being too off the wall.

These tacos fit with the message of this blog perfectly – they look phenomenal, but are phenomenally easy and take no time at all to make. Plus, divide up the components and they work really well with other things. Try seared tuna on a salad, the onions on burgers, chicken or in pasta sauces and eat guacamole on just about everything.

Seared Tuna Tacos with Caramelized Onions and Guacamole

For the tuna:

3 tuna steaks

¼ cup black pepper

2 tbsp salt

3 tbsp olive oil

1 lime

For the guacamole:

4 avocados

¼ - ½ package grape tomatoes

½ red onion

1 lime

3 tbsp Pace’s Picante Sauce

½ tsp Garlic powder

salt and pepper

For the onions:

½ red onion

1 tbsp olive oil

3 tbsp balsamic vinegar

½ tsp cumin

I started with making the guacamole while I let my tuna pan heat up to medium heat on the stovetop. Cut the avocados in half and scoop out the middles into a bowl. Mash with a fork but not to the point of being pureed, it’s nice if it’s a little chunky – a reminder that it comes from nature – rather than the pureed sauce-like guac form the store. Cut the tomatoes in half (quarters for the biggies), and scrape out some of the wiggly seeded centers. Dice the onion and stir the tomatoes and between ¼ to ½ of the onion (depending on how much you like onions). Squeeze in the juice of the lime. Stir in the Pace’s. Season with salt, pepper and garlic powder. You can also use cumin if you want. Place the pits of the avocados in the bowl (to stop the guac from becoming discolored) and store in the fridge.

Evenly spread the salt and pepper for the tuna on a flat dinner plate. Place each tuna steak down on the seasoning, press down, and then flip and repeat– the tuna will be damp enough that the salt and pepper will adhere. I leave the sides unseasoned and just have a heavily seasoned top and bottom. Plop the tuna on your pan – a grill pan or frying pan – and cook about 4 mins each side on medium heat until the fish is nicely seared. You’re looking for it to be browned and crispy on the outside, and still pink in the middle. When it is done take it off the heat and let it stand for a moment.

While the tuna is going, start another pan up for your onions. Add the oil and the other ¼ to ½ of your red onion. When they start to sizzle add the cumin and the vinegar. Let them cook in the pan for a bit until they are soft and crispy on the edges.

If you don’t have two pans I would do the tuna first, then the onions.  Then slice the tuna in thin ¼ inch slices.

When everything is ready, wipe off your pan and heat the corn tortillas a few seconds either side to soften them.

Assemble your taco on two corn tortillas (so the taco holds together) with a few pieces of tuna, some onions and some guacamole. Squeeze a little lime over the top.

This makes enough for four people to have two tacos each, with maybe one or two extra. Unbelievably fresh, healthy and still filling.