The only way I can possibly spell this dish’s actual name is Cabushka or something similar. My mother’s father is from Czechoslovakia, and he has three talented cooks for sisters. I’ve had a lot of fun learning to make this dish. When we last got together, there were three bowls with different variations of the same food, and they were all scraped clean!
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 tacos |
Ingredients
- 2 tablespoons ground black pepper
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons ground cinnamon
- 1 pound ahi tuna steaks
- 2 tablespoons olive oil
- 4 tablespoons fat-free sour cream
- 4 (10 inch) flour tortillas, warmed
- ½ whole fresh pineapple – peeled, cored, and diced
- ½ medium red onion, diced
- 2 tablespoons chopped fresh cilantro, or to taste
- 2 tablespoons lime juice
- 1 tablespoon crushed red pepper
- 2 teaspoons grated lime zest
Instructions
- Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
- Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
- Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
- Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 6 g |
| Protein | 35 g |
| Saturated Fat | 3 g |
| Sodium | 1680 mg |
| Sugars | 10 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |