Jay was here for dinner tonight. We had excellent tuna tacos when we were in Zihuatanejo this month. George at Amado’s (on Las Gatas Beach) gave me the general idea of how they make theirs, so here’s my formalized version:
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Tuna Tacos
Yellowfin or albacore tuna, thinly sliced (about 3 cups)
1 cup diced onion
1/2 cup minced garlic (minced in a food processor)
Corn or grapeseed oil
3 T soy sauce
Heat 1/4 cup oil (I use grapeseed) in a small skillet over low heat. Add the minced garlic to the oil and cook about 20 minutes, until the garlic flavor mellows.
In a separate skillet, heat 3 T oil over medium heat. Add the diced onion and cook until soft and golden. Add 2T of the garlic paste (save the rest for another use) and cook for 30 seconds. Raise the heat to medium-high and add the sliced tuna and cook until no longer raw. Add the soy sauce and stir to combine. Sauté for three minutes. Serve with fresh corn tortillas.
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– When we had the tacos at Amado’s, they served them with a spicy salsa that had chunks of avocado in it. Yum. they used yellowfin tuna. I just used frozen albacore steaks from Trader Joe’s. I was unsure about the texture as I was slicing – I’m not a fan of frozen fish, but it worked fine for this.
– We also had black beans tonight – I sautéed some onion and added some of the garlic paste, a couple of diced roma tomatoes and a couple of cans of black beans and a tablespoon or so of chile powder. I like the onions to get kind of golden so the beans have a bit of a smoky flavor. I cook them for a half hour or so to let the flavors meld.
– I used some cherries tonight in the crisp, in place of some of the blueberries. Larry liked Friday’s crisp better (more blueberries). I added a cup of oats to the topping, and I really liked the result – it held together better and was a bit more rustic.

• Tuna Tacos
• Corn Tortillas
• Black Beans
• Guacamole
• Triple Berry-Cherry Fruit Crisp with Oatmeal Crunch Crisp Topping (Fine Cooking #51, July 2002, p, 52)

Margaritas