Tuna Tacos with Jalapeño Escabeche

Servings: 12  tacos
Recipe from Season 6, Mexico—One Plate at a Time

INGREDIENTS

  • 1 12-ounce can pickled jalapeños
  • 2 tablespoons good quality olive oil
  • 1 large white onion, cut into 1/4-inch slices
  • 2 6-ounce cans tuna (tuna packed in oil works best here)
  • 1/4 cup roughly chopped flat leaf parsley (or a mixture of fresh herbs)
  • Tortillas, for serving

INSTRUCTIONS

Remove the jalapeños and vegetables (typically carrots and onions) that have been packed with them; reserve the liquid. Cut the stems off 2 to 3 of the jalapeños, cut them in half and scrape the seeds out; discard stems and seeds. Thinly slice the chiles (you need about 1/4 cup). Thinly slice some of the vegetables (you need about 1/4 cup of these also).

In a large skillet, heat the olive oil over medium. When hot, add the onion and cook until richly golden, about 10 minutes. Remove from the heat and stir in 1/4 cup of the jalapeños pickling juice. Let cool. Stir the onions into the tuna, along with the sliced jalapeños and vegetables and the parsley or herbs. Set out for your guests to roll into warm tortillas to make soft tacos.