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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
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!
Other recipes by Sonia:
Mexican Red Rice
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Lemon Pepper Chicken Fajitas
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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