METHOD

Start out by making your broccoli slaw. In a mixing bowl, add the slaw mix and chopped scallions and toss until evenly combined. In a small and separate bowl, mix together the Ranch dressing, lime juice, and wasabi powder. We like it a little spicy, you may not. The wasabi amount is up to you. Mix into a smooth dressing and taste for seasoning. Pour the dressing into the broccoli slaw and toss to coat evenly. Cover and refrigerate until you’re ready to use.

Move on to the tuna steaks. Check the tuna for any pin bones and remove if necessary. Pour your blackening spice into a high-sided shallow dish like a pie-plate. Pat your tuna dry and dredge the steaks in the blackening spice. Be sure to coat all over. Set aside. Begin heating a large, dry skillet. Add your tortillas one at a time to heat and lightly toast. Keep them warm when finished. In the same skillet, add the cooking oil. You want about ¼” of oil to sear/ blacken the tuna. Heat the oil until it shimmers, almost to smoke point (and you might want to turn on the exhaust hood). Gently lay the dredged tuna steaks (away from you) into the oil. Do this one at a time as to not cool down the oil by overcrowding the pan. Pan sear for two minutes on one side and one minute on the other side. This will give you a medium rare to medium doneness in the center, depending on the thickness of your steaks. Remove the steak to a plate and cover to keep warm until all of the steaks are cooked. Let rest before slicing.

For firefighter style, slice all the tuna and place on a platter along with the warm and toasted tortillas and quartered limes. Set the bowl of broccoli slaw next to it, along with a dish of sliced avocado and a dish of the crumbled feta cheese.

To build your tacos, grab a tortilla and fill it halfway with the broccoli slaw. Add sliced tuna, then avocado, and top with crumbled feta, and finally a squeeze of lime all over. Serve with heated black beans on the side and lots of hot sauce for your taco! We got the HEAT!! Enjoy! –NHFD