Ingredients
2 teaspoons canola oil
1 (1-pound) yellowfin tuna fillet, about 3/4 inch thick
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 (6-inch) corn tortillas
2 ears of sweet corn, boiled and cut off cobb
1/4 cup reduced-fat sour cream
1 peeled avocado, cut into 16 slices