Recipe Summary

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 275 degrees . Wrap up the tortillas in a damp kitchen towel, set them into a pie plate or cake pan and place in the oven.

  • In a small bowl, combine the grill seasoning, cumin, paprika and chili powder. Rub the mixture on both sides of the tuna steaks.

  • In a large skillet, heat 2 tablespoons oil over medium-high heat until the oil ripples. Add the cabbage and cook, turning with tongs occasionally, until just tender, about 5 minutes. Add a few tablespoons water to help wilt, if needed. Toss in the scallions until combined; season with salt to taste. Turn off the heat and cover to keep warm.

  • In a second large skillet, griddle or grill pan, sear the tuna steaks for 2 minutes on each side for rare, or up to 5 minutes on each side for well-done. Cut into thin slices.

  • Using a food processor, mix the avocados, cream and lime juice until smooth. Season the avocado cream with salt and hot sauce to taste.

  • Remove the tortillas from the oven. Place sliced tuna and cabbage on each tortilla and fold over; serve the avocado cream on the side.