Rick Bayless\' Tuna Tacos
ingredients
all
1 can whole pickled jalapeños
about 12 ounces, with carrots and onions
2 tbsp olive oil
1 whole white onion
large, cut into 1/4-inch slivers
1/4 cup pickling juice
from the can above
1/4 cup pickled jalapeños
thinly sliced, from the can above
1/4 cup pickled vegetables
thinly sliced, from the can above
2 cans canned tuna
about 6 ounces each, preferably packed in oil
1/4 cup Italian parsley
tortillas
hot sauce
preferably Bufalo (optional)
This recipe makes great use of pantry items. The tacos are really easy to make and super flavorful. This dish is a perfect party food since it doubles easily and is served at room temp. Adapted from a recipe on Rick Bayless' website.
1
Taking care to reserve the pickling juice, separate the jalapeños from the other vegetables. Stem and seed 3 or 4 jalapeños, then slice them into thin rings. Slice the other vegetables as well. You should have about 1/4 cup total of sliced jalapeños and sliced pickled vegetables.
2
Preheat the skillet over medium heat. Warm the olive oil, then add the onion. Cook for about 10 minutes until the onion is golden.
3
Transfer the skillet away from the heat, mix in the pickling juice, then cool the onion mixture.
4
Mix the onion mixture with the pickled jalapeños, pickled vegetables, tuna, and parsley.
5
Spoon into warmed tortillas and enjoy immediately. Top with hot sauce if desired.
source: Rick Bayless