Recipe

Ingredients:

Pickled chillies:

• 2 cup chillies, sliced
• ½ cup white vinegar
• 1/2 cup water
• 3 tbsp sugar
• 2 tsp salt
• 1 tsp mustard seeds
• 2 bay leaves

Albacore Tuna:

• Albacore tuna loin
• 2 tbsp olive oil
• 1 lime, zested and juiced
• 1 tbsp cumin seeds
• 2 tsp coriander seeds
• ½ tsp chilli flakes

Tacos:

• This works with Hard or Soft flour taco tortillas
• 2 tbsp olive oil
• 2 tsp chilli powder
• 2 tbsp lime zest
• 2 tsp lime juice

Additional Filling:

• 3 ripe avocados (diced)
• ¼ cup coriander leaves
• 1 tbsp pickled chillies brine
• Favourite shredded carrot or cabbage
• Salt and pepper to season

Instructions:

Pickled Chillies:

1. Sterilize jars and place chillies and bay leaf.
2. In a saucepan, bring to a boil vinegar, sugar, salt and spices.
3. Pour hot pickling liquid over the chillies. Tighten jar lid and allow to cool in room temperature. Transfer chillies to fridge (store up to 4 weeks)

Albacore Tuna:

1. On a tray, add lime zest, cumin seeds, coriander, chilli flakes, salt and pepper.
2. Drizzle tuna in lime juice and roll tuna in seasoning mixture above.
3. Heat a skillet pan on high heat with a little of olive oil. Pan sear the tuna for 1-2 min each side.
4. Cool and slice.