a nice summer meal

So I did it!!!  After impatiently waiting for what seemed like an eternity, I was able to form my ice cream balls and coat them in a sinful layer of chocolate, lots of butter, and corn syrup.  The ending result?  The most amazing tartufo I've ever had.

Now that I had dessert covered (literally!!!  haha), I decided to make something special for dinner.  I made these fish tacos for a cinqo de mayo party last year, so I figured it was time to give them another go!

Seared Ahi Tuna Taco with Avocado Salsa (Recipe by Bob Blumer)

Taco and Tuna stuff
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 tablespoon freshly ground black pepper
1/2 teaspoon ground coriander
12 ounces ahi (or albacore) tuna, cut into 1-inch-thick steaks
1/2 tablespoon olive oil
8 taco shells (available in most grocery stores)
2 limes, halved

In a small bowl, combine cumin, cayenne, salt, pepper, and coriander. Rub spice mixture generously on both sides of the tuna.

Preheat oven to 350 degrees F for the taco shells.

Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate.

Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute).

While the shells are heating, dice tuna into 1/4-inch cubes. To serve, fill all 8 taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.

Avocado Salsa
2 ripe avocados, pit and skin discarded, diced into 1/4-inch cubes
2 medium tomatoes, diced into 1/4-inch cubes
1 cup lightly packed fresh cilantro leaves, coarsely chopped, stems discarded before measuring
1/4 cup diced red onion
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper

Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO.  The chunkier, the better!

They were as delicious as they look, promise!