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Categories:
fish sauce lime juice garlic brown sugar kosher cashews green onion shiso leaf basil mint onion olive oil fresh albacore tuna ground cayenne pepper corn torillas pepper sauce wedges
Viewed: 33 - Published at: 9 months agoIngredients
- 2 tablespoons Thai fish sauce
- 4 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 1 1/2 teaspoons brown sugar
- 1/2 teaspoon kosher or sea salt
- 1/2 cup raw cashews, chopped chunky
- 1/2 cup green onion, sliced
- 1/2 cup shiso leaf, finely chopped
- 1/4 cup Thai basil, finely chopped
- 1/4 cup mint, finely chopped
- 1/4 cup onion, minced
- 3 tablespoons olive oil
- 1 1/2 pounds fresh albacore tuna, chopped in 1/4" pieces (sashimi grade not necessary)
- ground cayenne pepper (about 1/8 t)
- 12 corn torillas, small size
- a good, spicy pepper sauce (like cholula)
- Lime wedges
Method
- Combine first five ingredients and set aside.
- Toast cashews over the stove until toasty brown in parts. Remove from pan and heat and set aside.
- 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!
