Ingredients
1 lb. fresh tuna steak
2 tbsps lime or lemon juice
4 oz yellow onion, cut into ¼-inch rings
1 garlic clove, minced
1 cup pickled jalapeno peppers, chopped
1 cup black olives, cut into rings
¼ cup vegetable oil
½ tsp. dried oregano
½ tsp. ground cumin
½ cup rice vinegar
Salt & ground black pepper to taste
Aioli
Toasted bread
Preparation
Put tuna in a medium stockpot, filling the pot or deep skillet with water about a half inch. Cover and heat on low until fish is cooked through.
Cook until the fish flake easily with a fork. Transfer to a small bowl and flake fish. Pour lime juice over fish and let stand for about 10 minutes.
Heat oil to medium temperature in a medium frying pan. Add onion, garlic, and jalapenos. Saute until translucent.
Add oregano & cumin. Saute briefly
Add in vinegar and bring to a boil. Pour sauce over fish and stir until well coated.
Cover and refrigerate for at least 8 hours before serving, best if overnight
Garnish with olives, and serve with aioli & crusty bread
