Tuna Taco


Sol y Luna’s Alex Castro prepares a light and lean new dish.

By Jan Walsh     Photography by Beau Gustafson


Executive chef, Alex Castro sears a new dish at the new Sol y Luna—Yellowfin Tuna with jicama tostada, topped with watermelon and mango salsa and spicy chipotle creamy sauce.

And this Tuna Taco is not the only thing new at Sol y Luna. The restaurant was recently renovated and also revealed other new menu items, and a new company logo, which represents its former owner and chef Guillermo Castro’s children, brothers and sisters. The change incorporates the influences on Castro and his brother Jorge during the past 15 years in Birmingham. Yet nothing has changed in Sol y Luna’s original concept of Mexican tapas and fine tequilas, developed by their beloved brother Guillermo.

Tuna Taco Ingredients:
sushi grade tuna (three slices per person)

2 cups of chopped bell peppers

jicama tostadas (one per person)
Equal amounts of diced watermelon,

fresh mango, onion (1/2 cup per person)
1 Lime

Balsamic Vinaigrette
Worcestershire Sauce

Chipotle Sauce

Salt

Pepper

Tuna Taco Procedure:

Mix one-half cup of Balsamic Vinaigrette and one-half cup of Worcestershire Sauce to make a finishing sauce. Heat until thickens. Add salt and pepper to tuna. Add tuna to warm skillet using no oil. Sear to desired degree of doneness. At Sol y Luna, it is cooked to medium rare unless the customer prefers otherwise. To sear medium rare, cook for a couple of minutes or until you see a little brown. To plate, drizzle the balsamic vinaigrette and Worcestershire sauce onto the plate. Dot four corners with chipotle sauce. Place jicama on center of plate. Squeeze one half of the lime on jicama. Pile tuna on top of jicama. Layer veggies in on tuna. Serves one.

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