Tuna Tacos with Jalapeño Escabeche
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
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Cooking tools:
- Chef's knife
- Cutting board
- Can opener
- Skillet
- Stove
- Measuring cup
- Spoon
- Mixing bowl
- Serving bowl
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
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