Prep time: 1hour 30min - Cook time: 15min - Total time: 1hour 45min
Serves: 4ppl
Ingredients:
For the tuna:
8 ounces fresh ahi tuna, cut into small pieces
2 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon eel sauce
1/2 teaspoon olive oil
1/8 teaspoon of kosher salt, more to taste
1 lime, for serving
Corn or flour tortillas, for serving
For the relish:
8 large jalapeños, sliced
1 bell pepper, sliced
1 small red onion, sliced
1 small garlic clove, smashed and peeled
1 ripped avocado, cut into small cubes
1 ripped mango, cut into small cubes
1/4 cup cilantro, chopped
1/2 cup distilled white vinegar
1/2 cup filtered water
2 tablespoons sugar
1 tablespoon kosher salt
Directions:
First, pickle the jalapeños, onion, and pepper for the relish.
In a medium saucepan combine garlic, water, vinegar, sugar, and salt. Heat to a boil, stirring to dissolve the sugar and salt.
Add the jalapeños, peppers, and onions, mix making sure they are submerged under the pickling liquids. Remove the pot from the heat and let them sit for 10-15 minutes.
Transfer the mixture to a clean jar and let cool at room temperature before securing. Once cooled transfer to the fridge.
Now that the jalapeño mixture has cooled at least one hour in the fridge, the relish can be done.
Cut 2-3 jalapeños, peppers, and onions into small pieces (use more or fewer jalapeños depending on your spice tolerance), place them in a bowl, add the mango, and cilantro, mix everything together.
Add the avocado and salt to taste, toss and taste, adjust seasoning to your liking.
To make the tuna, simply place it in a bowl and mix with the sesame oil, soy sauce, eel sauce, olive oil, and salt and mix it gently with a spoon.
To serve place the tuna in a tortilla and top with the relish and serve with a slice of lime.
Tips:
- The pickled veggies can be done up to one day in advance. They will last a long - - time if kept closed in the refrigerator.
- You can toast the tortilla and serve as a tostada or simply as a cold taco.
- Go ahead and make this a day in advance, keep it in the fridge and simply put it all together when ready to eat.
