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Tuna in Jalapeno Escabeche

Ingredients

10 to 12 ounces tuna (canned or pouch)
1/2 cup diced white onions
1/3 cup diced poblano pepper
1 tablespoon fresh oregano, minced
2 tablespoons fresh cilantro, minced
3 pickled jalapenos, diced
3 tablespoons carrots in escabeche (from jalapenos), diced
1/3 cup brine from pickled jalapenos
Juice of 1 key lime
Salt and pepper
Olive oil

Directions

1. In a large saute pan, heat 5 tablespoons of olive oil to just below medium heat, add onions and poblanos and cook for a good 12 to 15 minutes, just until they start to caramelize. Season with a pinch of salt and pepper and cook for another 5 minutes. Remove from heat and let cool.
2. Once onions and peppers have cooled, transfer to a medium bowl, add the tuna, pickled jalapenos, carrots, brine from jalapenos, lime juice,cilantro, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper, stir well to combine. Cover and let stand for 20 minutes, stir again before serving and taste for salt.
3. This Mexican-inspired tuna in escabeche is good for sandwiches or simply serve with tortilla chips as an appetizer.

Serve the tuna over a simple salad with a fresh corn salsa and chips!