The first time my friend, Kathryn, served this to our family, it was love at first bite! I guarantee you will have the same reaction.
Yield: 4 servings.
4 high quality center-cut bluefin tuna steaks, about 8oz. each
8 tbsp olive oil
zest of ½ lime
6 sprigs of cilantro
4 corn tortillas
2 tbsp peanut oil
2 cups cooked black beans
½ tsp ground cumin
½ tsp salt
1 tsp diced Serrano chile
2 pounds Roma tomatoes, diced
4 oz strong dry goat cheese, room temperature
½ cup Pico de Gallo Salsa
8 lime wedges
Marinate the tuna in 6 tbsp olive oil, lime zest, and cilantro for about 20 to 30 minutes. Fry the tortillas briefly in the peanut oil until softened. Puree the black beans, add the cumin, salt, and serrano. Heat the remaining 2 tbsp olive oil in a sauté pan and cook the bean puree mixture and tomatoes over low heat for 3 to 4 minutes, stirring constantly. Do not let beans dry out or become pasty. Put one tortilla on each serving plate, portion out the beans. Grill the tuna for 2 to 3 minutes per side – the center should be rare. Place tuna on top of the cheese and put 2 tablespoons Pico de Gallo Salsa on each serving. Garnish with lime wedges. *
*Pico De Gallo Salsa
2 tbsp diced onion
2 cups tomatoes chopped into 1/4 inch cubes
2 serrano chiles, finely chopped
2 tsp sugar
1/4 cup Mexican beer
2 teaspoons salt
Juice of 1 lime
Put onion in a strainer, rinse with hot water, and drain. Combine all ingredients and mix well. Let sit in the refrigerator for at least 30 minutes before serving.
