Sometimes a hunk of tuna steak needs a little something to jazz it up. We decided to play around with some tomatillos and made a tasty, versatile sauce.
28 oz can tomatillos
4 oz can of fire roasted green chiles
2 tsp chopped garlic
Fresh cilantro (about 2 tablespoons, you can add more or take some out depending on how much cilantro you like)
Puree (we do ours in a blender since we don't have a food processor), then pour the liquid in a pan and bring to a boil. You can cool this and use it as a salsa. We reduced this batch by about 2/3rd by simmering it on the stove and used it as a sauce for the tuna.