I accidentally made this for lunch today and it turned out soooooo good! If you make extra pico, it goes great over eggs the next morning!
Large Ahi tuna filet
2 TBSP olive oil
1 TBSP minced garlic
2 TBSP lemon juice
sea salt (optional)
black pepper (optional)
Fresh lettuce leaves
Fresh Pico de gallo (see recipe below)
Preheat oven to 350. Place tuna filet in large piece of foil and on baking sheet. Rub with olive oil, garlic, lemon juice, salt, and pepper. Fold foil over and bake for 20-30 minutes (until tuna is opaque).
While baking, prepare lettuce leaves (I prefer "living lettuce"). Slice avocado and mango and set aside. Prepare pico de gallo.
When fish is cooked, separate into small pieces. Use lettuce as taco shell/wrap. Place a few pieces of fish, sliced avocado, mango, and top with pico de gallo. Yum!
Pico de Gallo
2 large, ripe, red tomoto (or 4-5 small roma tomatoes)
1/2 yellow or white onion
1-2 jalepenos, chopped
Chopped fresh cilantro, to taste
1/2 TBSP olive oil
1 tsp course sea salt, or to taste
Chop tomato and remove seeds and pulp. Finely chop onion, jalepenos (remove seeds to minimize heat), and cilantro. Mix all ingredients and enjoy!