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Tuna Fish Tacos

Serves: 4-6

Red Slaw
¼ cup lemon juice
¼ cup orange juice
2 tablespoons Dijon mustard
2 tablespoons clover honey
¼ cup fresh basil leaves, chopped
Salt and freshly ground black pepper
¼ cup canola oil
3 cups finely shredded red cabbage
1 large carrot, peeled and julienned

1. Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper in a blender and blend until smooth. With the motor running, add oil until emulsified. 
2. Combine the cabbage and carrot in a large bowl, add half of the dressing and toss to coat, season with salt and pepper. Add more dressing if needed. 

Avocado Crema
1 ripe Hass avocado, peeled, pitted and chopped
Splash of cold water
1 tablespoon fresh lime juice
2 tablespoons rice vinegar
1 teaspoon honey
¼ cup chopped cilantro
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

Combine avocado, water, lime juice, vinegar, honey, cilantro and oil in a blender and blend until smooth; season with salt and pepper. 

Corn-Tomatillo Salsa
2 tablespoons extra virgin olive oil
1 ¼ cups fresh corn kernels
5 large tomatillos, husked, rinsed and finely diced
½ small red onion, finely diced
Juice of 1 fresh lime
1 tablespoon clover honey
3 tablespoons extra virgin olive oil
¼ cup fresh cilantro, chopped
Salt and freshly ground black pepper

1. Heat the olive oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until just tender, about 5 minutes; season with salt and pepper. Let cool slightly. 
2. Combine the corn, and remaining ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.

½ cup fresh orange juice
1/4 cup fresh lime juice
1 tablespoon fresh lemon juice
1 heaping tablespoon ancho chile powder
½ teaspoon chile de arbol
¼ cup olive oil
1 ½ pound fresh tuna steaks
Salt and freshly ground black pepper
Canola oil
Twelve 6-inch white or yellow corn tortillas

1. Preheat grill to high. 
2. Whisk together the juices, chile powder and olive oil in a medium baking dish until combined. Add the tuna and turn to coat. Cover and refrigerate for up to 30 minutes (do not marinate longer than that or the fish will begin to break down). 
3. Remove the tuna from the marinade, season on both sides with salt and pepper and grill until golden brown and slightly charred on the bottom side, 3 to 4 minutes. Flip the fish over and continue grilling to medium-rare doneness about 2 minutes. Remove from the grill, let rest a few minute and sliced into ¼-inch thick slices. 
4. Brush the tortillas on both sides, lightly with some of the canola oil, place on the grates of the grill and grill each sides for about 10 seconds, or until lightly marked and just heated through. Remove from the grill and wrap tightly in foil to keep warm. Place 2 or 3 slices of tuna in the center of each tortilla, drizzle with some of the avocado cream, top with some of the corn salsa, red cabbage slaw. 

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