Mexican Recipe for the 9 Days

Bitayavon Magazine

Grilled tuna steak marinated in Mexican sauce
Serves: 4

Tuna is one of the more popular fish on the market. It is incredibly delicious, especially when cooked to medium full of flavor and great texture. Tuna is best served medium/rare to retain juiciness; you want to see a pink center. If you like tuna very rare, make sure to purchase sushi grade tuna to ensure that you can eat it almost raw.

4 fresh tuna steaks
Oil
Salt and pepper
1 fresh lemon
1 cup Mexican marinade

Marinate tuna in Mexican marinade for 30 minutes
Grill on high 3 minutes per side
Let cool before you slice or serve it whole

Mexican marinade
Makes ¾ cups

This marinade is great for fish and chicken. We tried it on skinless dark chicken that we grilled with skewers and as a marinade for tuna. Both were delicious.

½ cup canned tomato sauce
¼ cup lemon or lime juice
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon salt and pepper
2 tablespoons honey or agave nectar

Mix ingredients together in container
Refrigerate until ready to serve

Mexican Potato Salad
Serves: 8

You’ll be sure to love this creamy, slightly spicy potato salad.

8 Idaho potatoes
1 jalapeno, seeded and finely diced
1 avocado, cubed
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
½ cup non-dairy sour cream
¼ cup mayonnaise
¼ cup vinegar
1/8 cup lemon juice
2 teaspoons sugar

Fill a large pot with cold water
Place potatoes in pot with cold water and bring to a boil
Lower heat to simmer and cook until potatoes are fork tender
Combine dressing ingredients (taste and add extra non-dairy sour cream if necessary)
While potatoes are still hot, peel and cut into cubes and place in serving dish
Slice jalapeno in half, take out seeds, and finely dice, then combine with dressed potatoes
Top with diced avocado when ready to serve

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