Rick Bayless\' Tuna Tacos
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 vegetables
thinly sliced, from the can above
2 cans canned tuna
about 6 ounces each, preferably packed in oil
1/4 cup Italian parsley
1/4 cup pickled jalapeños
thinly sliced, from the can above
hot sauce
preferably Bufalo (optional)
This recipe makes great use of pantry items. The tacos are really easy to make and are super flavorful. This dish is a perfect party food since it doubles easily and is served at room temp. The delicious tuna filling is flexible and can be served as a finger food or as a quesadilla for children, see notes below. Adapted from a recipe on Rick Bayless' website.
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.
Preheat the skillet over medium heat. Warm the olive oil, then add the onion. Cook for about 10 minutes until the onion is golden.
Transfer the skillet away from the heat, mix in the pickling juice, then cool the onion mixture.
Add the pickled vegetables, tuna, and parsley to the skillet with the onion mixture and stir to combine. If needed, portion out some of the tuna taco filling for children at this point.
Mix in the pickled jalapeños.
Spoon into warmed tortillas and enjoy immediately. Top with hot sauce if desired.
source: Rick Bayless
To convert into a finger food, hold on chopping and mixing in the jalapenos. Stuff the tuna filling into Tostitos scoops then top each bite with a jalapeno ring.

To adapt for children, we exclude or minimize the jalapenos then create tuna quesadillas with the tortillas, tuna filling, and some mozzarella cheese. It's great when the whole family gets to eat (mostly) the same thing!