After being coerced into wearing the world’s shortest and tightest skirt with the world’s tightest tank top on Saturday night when told that the 7 outfits I brought were not “fun” enough for bachelorette festivities (when did I get so old?) by someone with penis glasses on her head, I could use a few of these.
What I didn’t need while wearing that outfit were the 2 drink induced (I hope) ass grabs, 6 drinks (although that chocolate covered pretzel shot was goooood), hoochie Barbie cake, 3 slices of pizza or truffle fries.
Yeah, definitely not the truffle fries.
I felt like a stuffed sausage that was about to explode at any minute on the dance floor. Luckily, as the drink number got higher, the fears of ripped skirts diminished and I just went with it in hopes that seeing any of the surfer beach boys from that LBI bar again would be pretty low.
But 8 hours later, waking up in a (sort of) sober state, I have no idea what I was thinking.
Thankfully, I have no photographic evidence of this outfit or night because at 30, I was smart enough to leave phones and other expensive accessories at the hotel rather than drunk text/picture take/instagram/tweet/facebook throughout the night. Some things are better left undocumented (until you blog about them at least).
I made these last Friday right before leaving for a weekend of drinking, crappy eating and fun times. They were delicious and probably the last healthy thing I ate. Think Asian meets Mexican with fresh and simply dressed veggies and tuna topped with a spicy kick of sriracha avocado cream.
There were a couple of lessons learned from this weekend. Wardrobes should be like your food, fresh and simple topped with spicy. Not habanero in your face spiciness all around. And, don’t take advice from people with male genitalia on their face.
Simple enough.
- 1 lb. tuna steak, cubed
- 2 tablespoons soy sauce
- 1 tablespoon extra virgin olive oil
- ½ lime, juiced
- pinch of black pepper
- ½ red bell pepper, thinly sliced
- ½ hot pepper (jalapeno or something similar), thinly sliced
- 1 carrot, peeled into ribbons with vegetable peeler
- 1 green onion, chopped
- ½ lime, juiced
- 1 tablespoon extra virgin olive oil
- salt & pepper
- ½ avocado
- 2 tablespoons plain greek yogurt
- 1 teaspoon sriracha
- 6 corn tortillas
- Combine tuna cubes with other marinade ingredients in a small bowl.
- Toss to coat and let sit while you prep everything else.
- Combine vegetables with lime juice, olive oil, salt & pepper in a medium bowl and set aside.
- Heat a skillet over medium heat and cook tuna with marinade for 2 minutes per side, until just cooked through.
- While tuna cooks, combine avocado, yogurt and sriracha in a separate small bowl and mash together until fully combined.
- Assemble tortillas and fill with a spoonful of the vegetable mixture, then tuna, then a dollop of avocado cream.
Unrelated, but pretty cool, I was featured in Food Network’s blogger spotlight on Healthy Eats last week. If you want to read the interview you can see it here.
{ 30 comments… read them below or add one }
Sounds like a wild weekend, girl! I was in rockaway beach all weekend and basically lived on tacos – this has me wanting more!
These sound incredible! Love all of the color too!
Those look delicious!
Did you use Ahi or Albacore tuna?
Ahi. Always
Good
ps – someone has to have those pictures, right?
I could go to town just on the avo cream alone – sounds awesome!
Ohmygosh those are beauuuutiful!!!!!
I totes would have been the third assgrabber. Just sayin. Pack that outfit when you come visit
Congratulations on your interview!! That’s awesome!! And these tacos look so delicious and fresh.
These look so so good, especially after a weekend of crappy eating myself.
hahaha well guess you had a good time then. And I might want to drink that avocado cream sauce please.
sounds like a fun night to me, minus the ass-grabs
Beautiful colors! I love anything with ahi tuna too. Perfection in my book. I can’t wait to try this out!
You, a sausage? I highly doubt that
But these look fabulous! Once again we are twins on the ingredient front, I too made something with avocados and cream!
I have to admit that when I read Soy Tuna, I though “What is Gina introducing to me now, I’ve never heard of soy tuna?” Thinking that you were talking about a mock tuna made of tofu. “The photos look just like tuna”, I thought. Well upon reading the recipe I began to feel a little foolish when I realized you actually meant tuna and not a tofu product.
ha! I had a hard time naming this one b/c I kept thinking of soy as in tofu too when I’d write that, but saying soy sauce tuna seemed weird. Titling posts is the worst part!
Um, YES PLEASE!!
Can you please come make these for me NOW? Yum!! And of course, beautiful as always.
I love fish tacos Gina. And I love how simple this sounds. The flavors are right up my alley, very unique idea to use tuna too!
I have no idea when I got so old, but somehow at 33 I don’t think I own anything bachlorette appropriate! Not sure if that is good or bad though
“And, don’t take advice from people with male genitalia on their face.” <—– best advice I have heard all year.
love the flavors on this taco! great hint of heat too from the avocado cream
congrats on the FN feature!!
haha sounds like a good time! I haven’t drank in ages, probably years but I’m with you – phones need to be left at home. Better to just not document the adventures haha
Sounds heavenly but what is sriracha and where can I find it?
Smart move leaving all electronics behind.
It’s a spicy hot sauce. Most supermarkets have it in the International (Asian) section. If not, an Asian foods store would have.
These sound wonderful! I just made avocado cream yesterday, it’s the BEST topping!
OMG that cake! And I’m sure someone has pictures of the outfit somewhere lol. At least you had fun, right?
so far none have surfaced. thank goodness!
huh? wha…? I was distracted by the chocolate covered pretzel shots!???!?!?! wow.