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Albacore with Charred Vegetables

I serve this in the way I would a taco salad. Ingredient quantities suitable for two dinner servings

What you need

  1. 1 red bell pepper, cut into 8ths
  2. 8 oz. crimini mushrooms, whole or cut in half depending on size
  3. 2 vidalia or other sweet onions, cut into quarters
  4. 3/4 lb. Albacore, cut into 1 inch cubes
  5. 1/2 cup grape tomatoes
  6. 1/4 cup soy sauce
  7. a good splash of red wine
  8. 1/2 tsp ground cumin
  9. 1 - 2 large garlic cloves, smashed
  10. Olive Oil
  11. 2 cups shredded cabbage
  12. 2 grated carrots
  13. Bottled or fresh salsa
  14. Fresh cilantro sprigs for garnish

How to make it

  1. Place bell pepper, mushrooms and onions into a ziplock bag
  2. Add soy sauce, red wine, cumin and garlic
  3. Seal and refrigerate for a couple of hours
  4. Add tuna to bag and refrigerate for 30 minutes
  5. Add about 2 tbl olive to a large non-stick skillet and heat to medium high
  6. Remove tuna from the bag and set aside in the refrigerator
  7. Add vegetables in a single layer to the hot oil and sauté until all liquid has evaporated and outsides are lightly charred - do this in batches if you have too much for a single layer
  8. Remove vegetables to a warm platter - keep warm in a low oven
  9. Add 1 tbl olive to skillet and add tuna pieces
  10. Cook quickly turning to cook on all sides
  11. Remove tuna from pan
  12. Place shredded cabbage and carrot into a bowl
  13. Serve family style building a stack beginning with the shredded cabbage mixture, top with vegetables and tuna then add salsa if desired as a sauce. Garnish with fresh cilantro.

    14. You can omit the cabbage mixture and salsa if you don't want to build a taco salad style meal, however, it's really tasty...

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