Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, December 10, 2015

Blackened Tuna Tacos with Creamy Dill Slaw

If you’re a taco lover, have fun with a variety of (sensible) ingredients and flavors. While nothing beats authentic Mexican tacos with tender pulled pork and a simple sauce or pico de gallo, sometimes a California feel is just the thing.

For this recipe, I made the slaw dressing with rich, thick Greek yogurt for a lighter-than-mayo taste and great creamy texture. Fresh dill and lemon juice brighten the flavor, and garlic brings in the earthiness. All you need is shredded cabbage to toss it with.

Blackening fish (or chicken, for that matter) adds a lightly charred crust while leaving the flesh sweet and tender. And it couldn’t be simpler: rub on a few dark, savory spices—especially freshly ground black pepper—and let the fish stand for a little while, then sear it in a hot cast-iron skillet. Done.

Makes 8 tacos


For the Slaw
  • 1/3 cup plain Greek yogurt
  • 1-1/2 tbsp chopped dill weed
  • 2 tsp fresh lemon juice
  • 1/8 tsp celery seed
  • 1 garlic clove, finely chopped
  • sea salt
  • freshly ground black pepper
  • 2 cups shredded green cabbage
For the Tuna
  • 2 tbsp red wine vinegar
  • 1 tsp sugar
  • 1/4 tsp fine salt
  • 1 jalapeno, seeded and finely chopped
  • 1/3 cup chopped red bell pepper
  • 1/4 chopped red onion
  • 1 tsp freshly ground black pepper
  • 1/2 tsp chile powder
  • 1/4 tsp ground cumin
  • 2 8-oz yellow-fin tuna steaks filets, about 1-inch thick
  • 2 tsp olive oil
  • sea salt
Prepared Vegetables
Tuna Steaks

For the Slaw
  1. In a medium bowl, combine the yogurt, dill, lemon juice, celery seed, and garlic and season with salt and pepper.
  2. Add the cabbage to the dressing and stir well to combine. Cover and chill 1-2 hours.
Dressing Ingredients Ready to Combine
Combined Dressing Ingredients
Creamy Dill Slaw
For the Tuna
  1. Combine the vinegar, sugar, and salt in a medium bowl, stirring until the sugar and salt dissolve. Add the jalapenos, bell pepper, and onion and stir well to combine. Set aside 30 minutes.
  2. Combine the black pepper, chile powder, and cumin in a small bowl. Rub the spice mixture on both sides of the tuna and let stand 20 minutes.
Vegetables in Pickling Mixture
Tuna with Seasoning
  1. Heat a cast-iron skillet over medium-high heat and brush with 2 teaspoons of olive oil. Add the tuna and sear until the bottom is lightly charred, 3-4 minutes. Turn and sear 2-3 minutes longer, until the other side is charred and the fish is still pink in the middle.
  2. Transfer the tuna to a cutting board and use a fork to break into bite-sized chunks. Place in a serving bowl.
  3. Drain the jalapeno mixture and add to the bowl with the tuna. Stir lightly to combine.
Tuna Beginning to Sear
Blackened Tuna 
Break up Tuna Steaks 
Drain Vegetables
Serve the fish and vegetables with warm tortillas and creamy dill slaw.

Blackened Tuna Tacos with Creamy Dill Slaw