This is definitely a “new American” dish. Though I typically use this label with disdain, tuna and cucumber is a combination that never fails to delight me.
The cucumber really ups the refreshing, summery nature of this dish, and the no-cook factor is a big plus on scorching August days. But simply take out the lettuce and add a bit more cheese, and you can also create unique quesadillas with the same ingredients.
Prep time: 30 minutes
Adapted from Epicurious
- Monterey Jack cheese
- 2 packages corn or super-doughy flour tortillas (when using corn tortillas, it’s best to double up, as they break in the middle easily. For this dish, I prefer the flour variety)
- small head of lettuce (not necessary for quesadillas)
- 1 tuna steak
- 3 limes
- 1 cucumber (not hothouse)
- 2 scallions
- 1 serrano chilli pepper
- shredded lettuce
- honey (not clover honey)
- canola oil
- Preheat oven to broil.
- Set up a flat bowl or curved plate with 1 tablespoon fresh lime juice, 1 teaspoon honey, 1 teaspoon vegetable oil, and 1 teaspoon ground coriander.
- Marinate tuna at room temperature in the mixture for five minutes per side.
- Dice the cucumber and add to a separate, medium-sized bowl.
- Finely chop the scallions and the chilli pepper and add to cucumber.
- Peel, de-pith, and chop two limes and add to salsa mixture.
- Combine with 1 teaspoon sugar and 1/4 teaspoon salt.
- Mix and set aside.
- Press 1 teaspoon pepper onto 1 side of the marinated tuna and broil for about six minutes (until just cooked through).
- Wash the lettuce and shred it.
- Once tuna is cooked, allow it to cool and then thinly slice or dice it.
- Steam the tortillas by microwaving them for 30 seconds each wrapped in a wet paper towel.
- Fill each taco with a small handful of lettuce and a tablespoon of tuna and a sprinkling of cucumber salsa topped with a dash of grated cheese.
For tuna quesadillas:
- Assemble each quesadilla by placing a tortilla on a large, flat plan over medium heat and grating 1 1/2 tablespoons of cheese on one half.
- Add two teaspoons tuna and one teaspoon cucumber and spread evenly on the half of the tortilla with the cheese.
- Using a spatula, fold the tortilla in half over the filling and cook for one minute on each side.
- Serve piping hot off the stove.