12 ounces skinless tuna fillets, cut into 1-in. pieces
2 tablespoons olive oil, divided
1 cup chopped white onion (from 1 medium onion)
2 serrano chiles, seeded and chopped (about 1/4 cup)
3 garlic cloves, minced
3 cups bottled clam juice
1 (28-oz.) can white hominy, drained and rinsed
1 1/2 cups mild salsa verde (tomatillo salsa)
1 teaspoon lime zest, plus 1 Tbsp. fresh juice (from 1 lime), divided
32 littleneck clams, scrubbed
1/4 cup chopped fresh cilantro, divided
1/4 cup thinly sliced radish (from 1 large radish)
How to Make It
Stir together salt, chile powder, pepper, and cumin in a small bowl. Gently toss tuna pieces with half of the salt mixture; set aside remaining salt mixture.
Heat 1 tablespoon of the oil in a 10-inch straight-sided saucepan over high. Add tuna, and cook until browned, about 1 minute per side. Transfer to a plate; set aside.
Heat remaining 1 tablespoon oil in saucepan over medium-high. Add onion; cook, stirring often, until tender, about 5 minutes. Stir in serrano chiles, garlic, and reserved salt mixture. Cook, stirring often, until fragrant, about 30 seconds. Add clam juice, hominy, salsa verde, and lime zest. Bring to a simmer; cook 5 minutes.
Add clams and 2 tablespoons of the cilantro to broth. Cover and simmer until clams open, 6 to 8 minutes. Remove and discard any clams that do not open. Add tuna and lime juice; cook, uncovered, until tuna is heated through, about 1 minute. Divide mixture evenly among bowls; top evenly with radish slices, and sprinkle evenly with remaining 2 tablespoons cilantro.
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