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Tuna: Tuna & Black Bean Tacos

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 1-1/2 lbs. tuna steaks
  
• 1 Tbsp virgin olive oil
  
• 2 cloves garlic, chopped
  
• 1/2 tsp kosher salt
  
• 2 cups cooked black beans, drained
  
• 2 Tbsp balsamic vinegar
  
• Eight 8-inch yellow corn tortillas
  
• 4 cups shredded lettuce
  
• 1/2 red onion, finely chopped
  
• 1 cup salsa
  
• 1 cup coarsely grated Cheddar or jack cheese
  
• 1 bunch cilantro, stemmed
  






Instructions



1. Heat coals or preheat grill. Rub tuna steaks with 1 teaspoon olive oil and 1 clove garlic; sprinkle with 1/8 teaspoon salt. Set aside.
   
   
2. In a saucepan, combine remaining oil, garlic and salt with beans and balsamic vinegar over medium-low heat, and heat through (about 10 minutes).
   
   
3. While beans heat, grill fish, cooking until barely opaque -- 3 to 5 minutes per side. Set fish on a platter and cover with foil.
   
   
4. Heat a heavy frying pan over high heat and warm the tortillas (dry) until lightly browned, about 30 seconds per side.
   
   Fill each folded tortilla with lettuce, onion, salsa and cheese, then top with slices of fish and a spoonful of beans. Garnish with cilantro, and serve.
   
   Serves 4