Tuna Tacos with Jalapeño Escabeche
Ingredients
- 112-ounce can pickled jalapeños
- 2tablespoons good quality olive oil
- 1large white onion, cut into 1/4-inch slices
- 26-ounce cans tuna (tuna packed in oil works best here)
- 1/4cup roughly chopped flat leaf parsley (or a mixture of fresh herbs)
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