Tonnino Tuna Ventresca in Olive Oil
JALAPEÑO TUNA TACOS WITH AVOCADO, CILANTRO AND TOMATO SALSA
Ingredients
- 1 cup of shredded cabbage
- ¼ cup of shredded carrots
- Juice of 1 lime
- 1 pinch of salt
- 1 pinch of ground black pepper
- 6 small flour tortillas
- 1 jar of Tonnino Tuna Fillets with Jalapeño in Olive Oil, well drained
- For salsa:
- 1 ripe avocado, diced into small cubes
- 1 medium sized tomato, diced into small cubes
- 1 bunch of fresh cilantro leaves finely chopped
- 2 tablespoons of diced red onion
- 8 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- 1 pinch of salt
- 1 pinch of black pepper
- 1 teaspoon of honey
Preparation
Salsa: Combine all ingredients without mashing avocado.
Tacos: In a small bowl, combine carrots, cabbage, salt, pepper and lemon juice. Save for making a bed of salad on the tortillas. Place 1 tuna fillet over salad on top of tortillas and garnish with salsa. Serve immediately.
Chef's tip: Kick it up a notch with your favorite hot sauce, diced pineapples, or diced mangoes.