- 1/2 cup thinly sliced red onion
- 1 tablespoon fresh lime juice
- 3/4 teaspoon kosher salt, divided
- 2 ripe peeled avocados, mashed
- Cooking spray
- 2 (10-ounce) Yellowfin tuna steaks (about 1 inch thick)
- 8 (6-inch) corn tortillas
- calories 402
- fat 17.3 g
- satfat 2.5 g
- monofat 10.1 g
- polyfat 2.7 g
- protein 37.3 g
- carbohydrate 28.2 g
- fiber 9 g
- cholesterol 64 mg
- iron 1.6 mg
- sodium 430 mg
- calcium 59 mg
How to Make It
Combine the onion, lime juice, 1/4 teaspoon salt, and avocados.
Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle tuna with remaining 1/2 teaspoon salt. Add tuna to pan; cook 4 minutes on each side or to desired degree of doneness. Cut tuna into 1/4-inch-thick slices. Warm tortillas according to the package directions. Divide avocado mixture evenly among tortillas. Divide tuna evenly among tortillas.
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