Fish Carnitas

• 8 oz white onion, cut into pieces
• 10 sprigs fresh cilantro, leaves only

Salsa Verde

• 21 oz green tomatillos, husks removed
• 3 oz white onions, cut into pieces
• 1 serrano chili, destemmed
• 1 garlic clove
• ½ oz fresh cilantro, leaves and tender stems
• 1 tsp salt, to taste

Fish

• 1 oz orange juice
• 1 tsp salt, to taste
• ¼ tsp ground black pepper
• 1 oz extra virgin olive oil, divided
• 2 dried bay leaves divided
• ½ tsp dried thyme, divided
• 20 oz tuna steaks, cubed (2 in.), divided
• 10 corn tortillas, warm, to serve (see Tip)
• radishes, sliced, to garnish
• 2 limes, cut into wedges, to serve
• chopped cilantro, to garnish