Instructions: Seafood Alternatives: swordfish, monkfish, catfish, cod, shrimp

Rub both sides of the tuna steaks with 2 teaspoons of the olive oil and sprinkle with chili powder. Sprinkle lightly with salt just before cooking. Grill over hot coals, or broil about 2 inches from heat, turning once, until the fish is just barely opaque in the center, 2 to 3 minutes per side. Break the tuna into flakes and toss with half the cilantro; cover and keep warm.

Discard the husks from the tomatillos, wash them and cut into 1/2-inch dice.

In a 10- to 12-inch frying pan, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic and stir until softened, about 4 minutes. Increase the heat to medium-high. Add the tomatillos and red pepper and stir until warm, about 2 minutes more.

Add the jalapenos, beans, lime juice and remaining cilantro; stir until warmed, about 2 minutes. (Do not overcook or the tomatillos will become soupy.) Add salt to taste.

Place the tomatillo mixture into a shallow serving dish and sprinkle with the tuna. Let each diner spoon the filling into their taco shells, passing the yogurt around separately to add to taste.

This recipe yields 4 servings.

Comments: Teenagers love these hearty tacos for supper - and the filling reheats well for a quick snack. Tart-tasting tomatillos from Mexico look like small green tomatoes wrapped in crackling, papery husks. Use tomatoes if tomatillos are hard to find.

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