Green Pozole With Tuna And Clams

• 2 teaspoons kosher salt
• 3/4 teaspoon ancho chile powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 12 ounces skinless tuna fillets, cut into 1-in. pieces
• 2 tablespoons olive oil, divided
• 1 cup chopped white onion (from 1 medium onion)
• 2 serrano chiles, seeded and chopped (about 1/4 cup)
• 3 garlic cloves, minced
• 3 cups bottled clam juice
• 1 (28-oz.) can white hominy, drained and rinsed
• 1 1/2 cups mild salsa verde (tomatillo salsa)
• 1 teaspoon lime zest, plus 1 Tbsp. fresh juice (from 1 lime), divided
• 32 littleneck clams, scrubbed
• 1/4 cup chopped fresh cilantro, divided
• 1/4 cup thinly sliced radish (from 1 large radish)

1. Stir together salt, chile powder, pepper, and cumin in a small bowl. Gently toss tuna pieces with half of the salt mixture; set aside remaining salt mixture.
2. Heat 1 tablespoon of the oil in a 10-inch straight-sided saucepan over high. Add tuna, and cook until browned, about 1 minute per side. Transfer to a plate; set aside.
3. Heat remaining 1 tablespoon oil in saucepan over medium-high. Add onion; cook, stirring often, until tender, about 5 minutes. Stir in serrano chiles, garlic, and reserved salt mixture. Cook, stirring often, until fragrant, about 30 seconds. Add clam juice, hominy, salsa verde, and lime zest. Bring to a simmer; cook 5 minutes.
4. Add clams and 2 tablespoons of the cilantro to broth. Cover and simmer until clams open, 6 to 8 minutes. Remove and discard any clams that do not open. Add tuna and lime juice; cook, uncovered, until tuna is heated through, about 1 minute. Divide mixture evenly among bowls; top evenly with radish slices, and sprinkle evenly with remaining 2 tablespoons cilantro.

kosher salt, ancho chile powder, black pepper, ground cumin, tuna, olive oil, white onion, serrano chiles, garlic, clam juice, white hominy, salsa verde, lime zest, littleneck clams, fresh cilantro

Taken from www.myrecipes.com/recipe/green-pozole-tuna-clams (may not work)