1 tuna steak fresh not canned
2 tsp Harissa paste
4 Tbsp rice vinegar
sour cream to garnish
cilantro to garnish
1. Thinly slice shalot and add to vinegar in a bowl.
2.Rub harissa paste over both sides of tuna steak, Heat 1 tbsp oil on a skillet. Add Tuna steak, Cook for 3-4 minutes per side until cooked through. Cut it in 1" thick strips.
3. Meanwhile julienne the carrot and add to the skillet and saute it for 2 minutes.
To assemble: On a corn tortilla, add a strip of tuna, julienned carrots, and a few pickled shallot sices. Top with sour cream and cilantro sprig. Fold and enjoy.
Makes 6-8 tacos, 2 servings.