|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|
|Cumin||1⁄2 Teaspoon (Comino)|
|Wine vinegar/Cider vinegar||3⁄4 Cup (12 tbs)|
|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.