Tuna Fajitas

Stanislava Dimitrova
How it's made: 

I just spent a few hours defrosting a large tuna steak wandering how to cook it, when it turned out that we are going to have company for dinner. To feed 4 people with one tuna steak I made grilled tuna fajitas. Bellow is how I cooked it. Bear in mind, this recipe is very spicy.

Slice the onion and peppers into long thick strips. Mix lime juice, tequila, ¼ cup of olive oil, ½ tablespoon of ground cumin, salt and pepper and pour over sliced vegetables. Stir to coat and let it marinate in the refrigerator while you prepare the rest of the meal.

Stir together a spoonful of olive oil, a spoonful of lime juice, a teaspoon of Tabasco sauce, salt and pepper, and ½ tablespoon of ground cumin. Brush the tuna steak on all sides and sprinkle with finely chopped jalapeño pepper. Grill the tuna on a lightly oiled rack until browned on the outside but still rare in the middle (2 to 3 minutes per side.) If you like it well done, cook a little bit longer.

Once the vegetables are cooked, slice the tuna into thin slices and warm up the tortilla bread. To serve, put some tuna slices on a tortilla and top with vegetables. Serve also sour cream, guacamole and lime edges, to add on and spice up your fajita.

Shopping list: 
1/4 cup freshly squeezed lime juice
1/3 cup olive oil
1/4 cup tequila
1 tablespoon ground cumin
salt and pepper
1 onion
2-3 red and green peppers
1 teaspoon Тabasco sauce
1 jalapeño pepper
1 tuna steak (1 inch thick)
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Bob, your photos are truly professional...what a great idea to have a site like this. I'll stay tuned. It's so good to hear about your steps forward, and this site certainly is a nice step!

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