3/4 lb. Tuna steaks about 1 inch thick
4 tsp. olive oil
2 tsp. chili powder
salt to taste
1/4 cup minced cilantro
8 tomatillos (or tomatoes)
4 green onions minced
3 garlic cloves minced
3/4 cup diced red pepper
2-4 minced jalapeño chilies
1 can (15. oz) black beans rinsed
2 Tbsp. lime juice
8-10 crisp taco shells or soft corn tortillas
1 cup low fat sour cream
Rub tuna with 2 t. of olive oil and sprinkle with salt and chili powder. Grill or broil for 2-3 minutes per side till fish is barely opaque in the center. Break tuna into flake and toss with 1/2 of cilantro, cover and keep warm.
Pull husks from tomatillos and discard. wash and cut into 1/2 inch cubes to make 2 cups.
In a large fry pan heat 2 t. olive oil over med. heat. add onions and garlic till softened, about 4 minutes. increase heat to med.-high. Add Tomatillos and red pepper till warm, about 2 minutes more.
Add jalapeños, bean, lime, and remaining cilantro; stir till warmed, about 2 minutes (do not over cook or tomatillos will become soupy). Add salt to taste.
Fill tacos with mix, tuna, and sour cream.