• 

  white onion cut into pieces

  8 oz
• 

  fresh cilantro leaves only

  10 sprigs

Salsa Verde

• 

  green tomatillos husks removed

  21 oz
• 

  white onions cut into pieces

  3 oz
• 

  serrano chili destemmed

  1
• 

  garlic clove

  1
• 

  fresh cilantro leaves and tender stems

  ½ oz
• 

  salt to taste

  1 tsp

Fish

• 

  orange juice

  1 oz
• 

  salt to taste

  1 tsp
• 

  ground black pepper

  ¼ tsp
• 

  extra virgin olive oil divided

  1 oz
• 

  dried bay leaves divided

  2
• 

  dried thyme divided

  ½ tsp
• 

  tuna steaks cubed (2 in.), divided

  20 oz
• 

  corn tortillas warm, to serve (see Tip)

  10
• 

  radishes sliced, to garnish
• 

  limes cut into wedges, to serve

  2
• 

  chopped cilantro to garnish