What to do? Cooked tuna, unless ever-so-quickly seared, can lose its charms in a heartbeat, becoming dry, stronger flavored, and altogether less delectable. Still delicious, but not dreamy. After wrapping most of the tuna for the freezer, I pulled some ideas from Thai and Mexican cuisines and made this quick filling, loaded with herbs, lime and green onion. The super-quick in-the-skillet cooking method means the tuna retains its tender, fresh flavor. We filled fresh, steamed corn tortillas with the albacore, topped them with a good, store-bought spicy pepper sauce, and had the first of what will be many visits to our homemade taco-shop treat. I cannot wait to make this again. It is SO good.
2 T Thai fish sauce
4 T fresh lime juice
2 cloves garlic, finely minced
1.5 t brown sugar
1/2 t kosher or sea salt
1/2 c raw cashews, chopped chunky
1/2 c thinly sliced green onion
1/4 c finely chopped onion
1/4 c thai basil leaf, chopped
1/2 c shiso leaf, chopped
1/4 c mint leaf, chopped
3 T Olive oil
1.5 # fresh albacore tuna (sashimi grade not necessary), chopped small, about 1/4" bits.
Ground cayenne pepper to taste (1/8 t +)
Good, spicy pepper sauce, like Cholula, Pico Pico. or even Sriracha
Small corn tortillas
2. Toast cashews over the stove until toasty brown in parts. Remove from pan and heat and set aside.
3. In a large sauce pan, heat olive oil on med high. Add tuna and lower heat. Cook tuna quickly, until pink is just gone. Be careful not to let it stick and don't break it up too much. Remove from heat.
Add the lime-fish sauce combination from step 1, and combine.
Add the cashews, onions and chopped herbs and combine.
Chill until ready to serve.
To serve, steam tortillas. Fill each with about 2 T albacore mixture, a drizzle of hot sauce and a squeeze of lime. Divine!