Author Notes
These are inspired by Thai and Mexican cuisines, and make a delicious, quick dinner. The albacore filling is loaded with herbs, lime and green onion and cooks up super-quick in the skillet. Since I used a non-sashimi grade fresh tuna, fully cooking the meat was best, and the quick cooking method retains the tuna's tender, fresh flavor. We filled fresh, steamed corn tortillas with the albacore, topped them with a good, store-bought spicy pepper sauce and a generous squeeze of lime, 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.
—bonbonmarie
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Ingredients
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2 tablespoons
Thai fish sauce
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4 tablespoons
fresh lime juice
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2
garlic cloves, minced
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1 1/2 teaspoons
brown sugar
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1/2 teaspoon
kosher or sea salt
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1/2 cup
raw cashews, chopped chunky
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1/2 cup
green onion, sliced
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1/2 cup
shiso leaf, finely chopped
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1/4 cup
Thai basil, finely chopped
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1/4 cup
mint, finely chopped
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1/4 cup
onion, minced
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3 tablespoons
olive oil
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1 1/2 pounds
fresh albacore tuna, chopped in 1/4" pieces (sashimi grade not necessary)
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ground cayenne pepper (about 1/8 t)
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12
corn torillas, small size
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a good, spicy pepper sauce (like cholula)
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Lime wedges
Directions
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Combine first five ingredients and set aside.
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Toast cashews over the stove until toasty brown in parts. Remove from pan and heat and set aside.
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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.
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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.
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To serve, steam tortillas. Fill each with about 2 T albacore mixture, a drizzle of hot sauce and a squeeze of lime. Divine!
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