Seared Tuna

1. 1

   In a large bowl, mix together the red and chipotle chile powders, sea salt, cumin, coriander, oregano, and black pepper.

2. 2

   Toss the tuna pieces in the seasoning mix.

3. 3

   In a large, heavy, nonstick skillet, heat the vegetable oil on high heat.

4. 4

   Sear the tuna pieces all around, 1 minute per side.

5. 5

   Remove from the heat and slice the tuna into 1/4-inch-thick slices.

6. 6

   In a bowl, mix the tuna with the cucumber, olive oil, sugar, lemon zest, and salt.

7. 7

   Serve immediately.

8. 8

   The filling will keep up to 2 hours in the refrigerator.

9. 9

   To serve, place some shredded lettuce in each crispy shell, divide the filling equally between them, top with salsa and garnish, and arrange in a taco holder.

10. 10

    Or, lean the filled shells in a row, propped upright, on a platter.

11. 11

    Eat right away.

12. 12

    To build your own, place some lettuce, then filling, in a crispy shell, top with salsa and garnish, and eat right away.

* Per serving · 4 servings · Values may vary.