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Pickled Tuna

Global.Potpourri's picture
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.
  Canned tuna 14 Ounce, drained (2 Cans Of 7 Ounces Each)
  Limes/1 lemon 2 , juiced
  Oil 1⁄4 Cup (4 tbs)
  Onion 1⁄2 Cup (8 tbs), thinly sliced (1 Medium Sized)
  Canned jalapenos 2 , seeded and cut in thin strips
  Garlic 1 Clove (5 gm), minced
  Oregano 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon (Comino)
  Wine vinegar/Cider vinegar 3⁄4 Cup (12 tbs)
  Lettuce leaves 1
  Sliced pimiento stuffed green olives 1⁄2 Cup (8 tbs)

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.

Recipe Summary

Main Dish

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Pickled Tuna Recipe