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