Tuna tacos served with tzatziki rice

Tuna tacos
Grilled tuna
2 tuna steaks (just about a pound)
2 teaspoons coriander seeds
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cumin

Crush the coriander seeds (mortar and pestle, back of a spoon, etc.) and mix all the spices together. Rub onto both sides of the steaks. Grill on medium-high for 5-6 minutes per side. Flake and set aside.

Green chile sauce
½ cup sour cream
½ cup mayonnaise
6 ounces diced green chiles

Put all ingredients in a food processor. Pulse until fully mixed.

Quick-pickled cucumber and red pepper salad
¼ cup balsamic vinegar
2 tablespoons granulated sugar
1 teaspoon salt
½ teaspoon crushed red pepper flakes
¼ cup chopped fresh cilantro

For the sauce – mix the first five ingredients until the salt and sugar are dissolved. All amounts/volumes are approximate.

Cut up as much cucumber and red pepper as you see fit and get rid of all the seeds; we used about half a cucumber and half of a red pepper. Toss with the sauce.

Tuna tacos
Flaked grilled tuna
Green chile sauce
Cucumber and red pepper salad
Pomegranate seeds
Taco shells

Fill the taco shells with tuna, sauce, and the salad (in that order). Top with pomegranate seeds.

Tzatziki rice
2 cups Greek yogurt
6 cloves garlic, finely chopped
½ cup diced cucumber
1 tablespoon olive oil
2 teaspoons lemon juice
Cooked rice

Mix oil and lemon juice. Slowly fold in the yogurt, making sure it completely mixes. Add the garlic and cucumber. Serve over rice.