I love fish tacos. During the summer I make them often and change the fish each time I make them. Seared tuna makes a great taco. For this taco I seared the tuna on the grill with a pepper crust. The greens are precut cabbage and carrots, plus some tomatoes and some cilantro. The sauce is an avocado lime wasabi sauce.
To make the tuna: Get your grill good and hot! It is important that the grill is very hot. Take a fresh sushi grade tuna steak and brush it lightly with olive oil. Sprinkle both sides and edges with black pepper, red pepper and a dash of sea or kosher salt. Grill for about 90 seconds on each side. This will give you a nice crust and a raw middle. Let the tuna rest for a few minutes and then slice into thin pieces.
To make the sauce: Combine one haas avocado (skinned and pitted) , juice of one lime, 1/2 cup non fat greek yogurt, 1 teaspoon of wasabi, 1 teaspoon of cilantro and salt to taste in a blender and blend to smooth.