I used my first homemade corn tortillas to make tuna tacos. Tacos are stuffed tortillas (either wheat or corn). Tuna tacos are not very traditional, but they sure are delicious. I stuffed the tacos with ancho seared tuna, pico de gallo (a raw tomato salsa) and avocado. We tried this with both soft and crispy tacos, and preferred the latter. The contrast between the soft tuna and the crispy taco shell works very well.
8 corn tortillas
oil or lard for frying the tortillas
300 grams (.66 lb) sashimi grade tuna
1 Tbsp ancho chile rub
2 ripe avocados, preferably hass avocados
2 Tbsp olive oil
For the pico de gallo
5 vine-ripened tomatoes, diced (about 1 cup)
1 green chile pepper, seeded and minced (about 2 Tbsp)
1 small red onion, minced (about 1/4 cup)
juice of 1/2 lime
1/4 tsp salt
chopped fresh cilantro/coriander, to taste
For the pico de gallo, combine the diced tomato, minced onion, minced chile pepper, salt, lime juice, and chopped cilantro in a bowl.
Stir to mix. Allow the flavors to blend while you work on the rest.
Fry the tortillas if you like; see yesterday’s post for details. You could also serve 2 hard and 2 soft tacos.
Hutspot met draadjesvlees (a hotchpotch of mashed potatoes, carrots, and onions, with braised beef and gravy) is a traditional and popular Dutch dish. For this post I cooked the beef sous-vide, which is not traditional but a lot more juicy than a traditional braise.