Step 1: Place the tuna on a platter. Brush both sides with olive oil and sprinkle with Cajun seasoning. Marinate in the refrigerator for 30 minutes while you make the sauce and light the grill.
Step 2: Make the cilantro lime sauce. Place the garlic, salt, and pepper in a mixing bowl and mash to a paste with the back of a spoon. Add the cilantro, ginger, sour cream, and lime juice and stir to mix. Place the sauce in an attractive serving bowl.
Step 3: Make the pico de gallo. Combine the ingredients in a mixing bowl and gently toss to mix. Correct the seasoning, adding lime juice or salt to taste. Place in an attractive serving bowl.
Place the cabbage in a serving bowl.
Step 4: Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate. Arrange the tuna on the grate and grill until charred on the outside, but still quite rare in the center, 2 minutes per side. Transfer the tuna to a cutting board and thinly slice. Arrange the tortillas on the grate and grill until warm and pliable, 30 to 60 seconds per side.
Step 5: Thinly slice the tuna steaks.
Step 6: To serve, place a few slices of tuna on each tortilla. Add a spoonful each of cilantro lime sauce and pico de gallo. Top with shredded cabbage and fold the tortilla in half. Serve at once.
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Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.