Blue Corn Fried Tuna Fingers

1lb Tuna Nuggets (less expensive than the tuna steak)
1cp Blue Corn meal http://www.purcellmountainfarms.com/Blue%20Corn%20Meal.htm
1/4cp masa
1/4 cp flour
1tbsp paprika
1tbsp chili powder
1tsp salt
1tsp black pepper
1cp salsa verde (see recipe below)
Canola or corn (or the mix) for frying
1cp sour cream
1/2 cp monterey jack cheese
cholula hot sauce

Cut the nuggets so that all the pieces are somewhat the same size. Place in bag or bowl with the salsa verde for 15-30 min.Heat the oil. Dredge tuna tuggets in the dry mix and deep fry for 4 minutes at 350 degrees. Place on paper towel to drain and(opotional) top with the cheese so as to melt.
Serve with cholula sour cream mixture for dipping.

Salsa Verde (or Tomatillo Sauce)
1lb fresh tomatillos (husked and washed)
1 small-medium poblano pepper
2 serano peppers (or 2 small-medium jalopenos)
1/4 medium onion
1/4 green bell pepper
4 cloves garlic
juice and zest of 1 lime
handful of fesh cilantro
1/2tsp salt
1/2 tsp pepper

preheat oven to 350 degrees. Place tomatillos, peppers,onions,and garlic in a pan and bake for about 15-20 minutes. Basically until you see the skin char or get tough. Let cool for about 10 minutes. place all ingredients in blender or food processor. blend until almost smooth. May
need to add a little bit of water.

Cholula Sour Cream dip
1cp sour cream
3 tbsp cholula hot sauce
Mix until smooth.