Pickled Tuna
Serving Size / Yield
Ingredients
- 1 lb. fresh tuna steak
- 1/4 C. lime juice
- 1 med. yellow onion
- 1 garlic clove
- 2 canned jalapeno peppers
- 1/2 C. pimiento-stuffed olives
- 1/4 C. vegetable oil
- 1/2 tsp. dried oregano
- 1/2 tsp. ground cumin
- 3/4 C. white wine vinegar
Directions
Put tuna in a medium stockpot. Add 1/2 inch of water. Cover and heat on low until fish is cooked through. The fish should flake easily with a fork. When cool, flake fish and put in a small bowl. Pour lime juice over fish and let stand for about 10 minutes. Peel onion and slice into 1/8-inch rounds. Peel and mince the garlic. Cut jalapenos into thin strips. Slice olives into 1/4-inch rounds. Heat oil to medium temperature in a medium frying pan. Add onion, garlic, and chilies. Cook for about 5 minutes, until onion is limp but not brown. Stir in oregano and cumin. Stir in vinegar and bring to a boil. Pour sauce over fish and stir until well coated. Cover and refrigerate for at least 8 hours before serving. Garnish with olive slices.
