Mexican Tuna Tacos
The idea of sharing our experience of food cross cultures is a passion that can never be strip away from us. Now receiving requests to share this recipe provides a great feeling of hope and connection. Irrespective of the current situation, this time more than ever, is an excellent reason to why we must connect as a global community. Sitting on my couch and enjoying the sun, one could not have asked for more of how blessed a lot of us is that we can connect online. Thank you for allowing us the opportunity to engage with you. The lockdown of countries on a global scale has forced everyone to experience the joy of cooking. It may not be a joy for everyone; thus, having easy meals is also just as important. This recipe is just an easy dinner with a few ingredients and is extremely versatile to put ingredients that you love. Tortilla Dough - 1 cup Bread Flour - 1 cup Cake Flour - 1/2tsp Salt - 3/4 cup Water - 3 Tbsp Olive Oil
Steps: 1. Whisk the bread flour, cake flour, and salt together. 2. Add water and olive oil to (1) and knead well until you get a smooth consistency. Depending on the weather, you may need slightly more or less water to obtain the smoothness of the dough. 3. Rest the dough for 15 minutes. 4. Roll the dough into a rolled length with an approximate width of 4cm and cut into individual pieces. (the easiest way is to use a dough cutter, if you do not have one, a knife will do) 5. Cut into roughly 16 pieces to achieve the taco desired size. 6. Roll all pieces into a circle shape to an approximate 2mm or 3mm in depth. (this ensures the taco doesn't break when serving) 7. Use a non-stick pan and heat the tortilla skin on med-high hear, it will form air pockets as you toast the dough. The dough ready when it is toasted, estimated around 3 - 5 minutes per skin. (depending on the heat of your stove) 8. Use a clean dishcloth on a plate to store the tacos to maintain the heat and to avoid the tortilla from drying out.
Fillings: The Salsa - 3 medium tomatoes, diced - 1 and 1/2 medium onions, diced - A handful of fresh Italian parsley (these have broad leaves), chopped - A handful of fresh coriander, chopped - 2 Tbsp Red wine vinegar - 1 tsp salt Mix the above ingredients well Guacamole - 2 Avocados, mashed - 2 tsp Lemon/Lime juice Mix the above ingredients, and you may add some salt if you wish. I don't add it to avoid the food from becoming too salty. Tuna - 600g fresh tuna steaks - 2 Tbsp Olive Oil - 1/2 Lime, sliced - 1 tsp Salt - 1 Tsp Olive Oil, for frying Sous vide preparation method: 1. Place tuna steaks into a sous-vide bag and drizzle olive oil and salt over the tuna. Lastly, place lime slices on top. 2. Heat the water with your sous-vide to 45degrees Celcius, submerge the bag in the water and cook for 1hr and 10mins. (Please remember that the tuna must defrost first if you stored it in the freezer) 3. Let the tuna rest in the bag for 30 minutes. 4. Take the tuna out of the bag, remove the white congealed juices. 5. Heat the pan to high heat and reduce to med-high heat and sear the Tuna steaks as desired. 6. You can choose to shred the tuna (which I did), or you can slice into steaks with a sharp knife.
If you are unable to get fresh tuna, canned tuna will also work. Lightly fry the tuna and only add lime. Salt to taste, but in my opinion, the canned tuna will be salty already. In essence, you can choose any protein with this recipe. i.e., jerk chicken strips, chicken schnitzels, pulled pork, boneless beef short-ribs, calamari, prawn, etc. The list is endless! A vegetarian taco will be just as delicious, i.e., turmeric spiced cauliflower or black beans. For condiments, I used jalapeños and mayonnaise. You introduce other flavors you like, just like your protein choice.
If you make a variation of this, please do share! I would love to see your version of tacos and try it out. #eateryadventures