Jon Stiles made these incredible tacos in his class the other night. They’re from Sara Foster’s Casual Cooking with Carolynn Carreño. Published in 2007 by Clarkson Potter.

Jon says the tacos are great to have guests put together themselves. He thinks they would also be great with tilapia or even chicken.

Pan-Seared Tuna Tacos with Mango-Avocado Salsa
Serves 4 to 6

Juice of 1 orange
Juice of 1 lime
1 tablespoon olive oil (plus more for oiling the grill)
2 scallions, minced (white and green parts)
½ teaspoon ground cumin
1 garlic clove, minced
1 pound ahi tuna steak, about 1-inch thick
Sea salt and freshly ground black pepper
6 to 8 7-inch flour tortillas, warmed
2 cups loosely packed arugula
1 cup shredded green cabbage

Preheat the grill to hot.

Stir the orange juice, lime juice, olive oil, cumin and garlic together in a small bowl. Place the tuna in a shallow dish or large sealable plastic bag and pour half of the marinade over it, reserving the remainder for serving. Turn to coat the tuna evenly and marinate it for about 5 minutes.

Brush the grill lightly with olive oil. Remove the tuna from the marinade and discard the marinade. Season both sides of the tuna to taste with salt and pepper and grill for 1 minute per side for medium rare, turning only once. Grill the tuna less if you want it rarer. Transfer the tuna to a cutting board and let it rest for about 5 minutes.

Thinly slice the tuna against the grain, lay the slices on a platter, and drizzle them with the reserved marinade. Serve the tuna with the warm tortillas, arugula, shredded cabbage, and salsa.