Zesty Tuna Steak Fajitas

Tuna Steak Fajitas

makes 8 fajitas

1 package of 2 frozen tuna steaks, or fresh equivalent, thawed and sliced into strips

1/3 cup lime juice

1 tsp cumin

1 tsp smoked Spanish paprika (don’t put this away yet, you will need it and the cumin again)

1/2 tsp salt

1 large clove garlic, crushed (keep this out, too, 4 more later)

1/2 tsp red pepper flakes

1 T olive oil

2 tsp brown sugar (optional)

1/2 bell pepper, any color, sliced into strips

1 med. onion, sliced into strips

1/4 cup sliced ripe olives, optional

4 cloves garlic, minced

1/2 tsp each cumin and smoked paprika

olive oil to coat skilled, for sauteeing

salt to taste

8 flour tortillas, fajita-sized

Choose from as many of these garnishes as you like, or select your own: chopped fresh cilantro, crumbled queso fresco, sliced avocado, salsa, sour cream, chopped tomato, etc.

Stir or wisk together lime juice, cumin, paprika, salt, garlic, pepper flakes, olive oil, and brown sugar (or equivalent sweetener) in a medium bowl.  Add tuna strips.  Marinate for 20-30 minutes in the refrigerator.

Heat a heavy skillet (cast iron is good) over med-high and add olive oil to coat the bottom of the pan.  Add the tuna strips and cook approx. 4 minutes until done. Remove from heat to a warm dish and set aside, covered.

In the same skillet, adding oil if needed, saute green pepper and onion strips, garlic, olives, and the second helping of cumin and paprika.  Cook until vegetables are wilted and beginning to caramelize. Salt to taste. Remove from heat.

To serve fill each of 8 warmed 8-in. flour tortillas with a portion of tuna and sauteed vegetables.  Garnish with your favorite toppings from the list above.  You can plate these up or serve the individual components, restaurant style, at the table for your diners to make their own personalized fajitas.

Yum!