Pickled Tuna Recipe
This pickled tuna recipe is prepared with canned tuna. Flavored with lemon juice and with cooked chilies and garlic, the pickled tuna is served with the sauce. Best served chilled with olive slices, the pickled tuna makes an easy do ahead dinner, that love to enjoy often after coming home from work.
Ingredients
| Tuna | 2 Can (10oz), drained | |
| Juice of 2 limes or 1 lemon | ||
| Oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, thinly sliced | |
| 2 canned jalapeao chilies, seeded and cut in thin strips | ||
| Garlic | 1 Clove (5gm), minced | |
| Oregano | 1/2 Teaspoon | |
| Cumin | 1/2 Teaspoon | |
| 3/4 cup wine or cider vinegar | ||
| Lettuce leaves | ||
| Sliced pimento stuffed olivet | ||
Directions
Put tuna into a jar or bowl with lid; flake with fork.
Pour lime juice over fish and let stand while preparing pickling mixture.
Heat oil in skillet.
Add onion, chilies, and garlic; cook about 5 minutes, until onion is soft.
Stir in oregano and cumin, then stir in vinegar.
Bring to boiling.
Pour sauce over fish and stir until well coated.
Cover and refrigerate several hours.
Serve on lettuce garnished with olive slices.
Pour lime juice over fish and let stand while preparing pickling mixture.
Heat oil in skillet.
Add onion, chilies, and garlic; cook about 5 minutes, until onion is soft.
Stir in oregano and cumin, then stir in vinegar.
Bring to boiling.
Pour sauce over fish and stir until well coated.
Cover and refrigerate several hours.
Serve on lettuce garnished with olive slices.
Chef
