TUNA TACOS FROM ST. LOUIS

http://www.usfoodsight.com/

CHEF PAUL SMITH OFFERS HIS VERSION OF TUNA TACOS.

PERFECT ADDITION TO A LUNCH MENU OR BAR MENU.

GIVE IT A TRY TODAY.

Chile – Crusted Tuna Tacos

4 Servings

1 cup  Thirster Orange Juice

1 t      Canned chipotles

1 t      Monarch White Vinegar

1½ t   Monarch Ground Coriander

1½ t   Monarch Ground Cumin

1½ t   Monarch Chili Powder

1½     tsp Monarch black pepper

1 ½    tsp Monarch kosher salt

¾lb     sushi grade tuna steak

2        tbsp Roseli olive oil

4        each el Pasado 10 inch flour tortillas

1        cup jicama, Julienne

¼       cup Cross Valley Farms cilantro, chopped

2        tbsp Thirster lime juice

1        Cross Valley Farms avocado

1        cup Cross Valley Farms arugula, stems removed

Method:

Bring orange juice, chipotles and vinegar to a boil, reduce heat and simmer, until the mixture reduces to 1/3 cup.  Heat grill. Stir together coriander, cumin, chili powder, black pepper, and kosher salt in bowl.  Brush tuna with oil, then coat all sides with spice mixture.  Grill the tuna until brown on the outside but still rare in center 8 to 10 minutes.  Let tuna rest for 10 minutes. Heat tortillas on grill, turning once, until warm, wrap in foil to keep warm.  Toss jicama, cilantro, lime juice, oil, salt and pepper together in small bowl, halve and peel avocado, then cut into ½ inch thick slices.  Put a tortilla on each plate, divide arugula, jicama and avocado among tortillas, arranging evenly down center of each.  Slice tuna ¼ inch thick slices and divide among tacos. Drizzle chipotle sauce over tuna and roll up tacos to enclose filling.