Tuna Tacos with Pineapple Slaw

Tuna Tacos with Pineapple Slaw

Serves 4

1 lb tuna steaks

1 packet sazon seasoning

¼ head purple cabbage (about 2 cups once shredded)

5-6 green onions

1 cup pineapple chunks, drained (fresh ideally but canned will work)

2 limes

3 T olive oil (plus more for cooking)

1 t honey

1/3 cup sour cream

2 chipotle peppers in adobo

Flour tortillas (for serving)

Salt and pepper to taste

Cut the tuna steaks into strips against the grain about ½” thick. Add to a bowl with 1 T olive oil and the sazon packet. Season with pepper and lightly with salt – the sazon has salt in it. Toss in the marinade and set aside.

Using a mandolin, food processor or sharp knife, shred the cabbage finely and place in a large bowl. Slice the whites and light greens of the scallions and add to the cabbage. Save a few of the dark greens for a garnish if desired. Add the juice of ½ a large lime, the honey, 2 T olive oil and salt and pepper. Finely dice the drained pineapple and add it to the slaw mix. Toss the slaw and taste for seasoning. It may need more acid depending on the amount of juice you get out of the lime. Set aside.

Add the juice of half a lime, the chipotles in adobo and the sour cream to a blender or food processor and blitz until smooth. Set aside.

In a large skillet over medium high heat add some oil. Lay in the tuna strips in a single layer and cook without moving for 1.5-2 minutes. Flip and cook for 30 seconds more. We are looking to keep the tuna medium but if you want to cook it fully just leave it a minute longer. Remove and set aside. Warm your tortillas if desired.

Lay down a couple of pieces of tuna on the warm tortillas followed by a mound of slaw and a drizzle of chipotle cream. Optionally garnish with more green onions and a squeeze of lime and enjoy!