Tuesday, March 10, 2009

Tuna in Jalapeño Escabeche

Canned tuna has long been the meal of last resort for collage students and those waiting anxiously for payday. Canned tuna is America's most popular fish, and like most foods popular with the masses, canned tuna gets a bad rep from food snobs.

It also gets negative press for mercury levels, but as long as you are not pregnant or elderly and don't eat the stuff everyday you should be fine.  Also, tongol and white albacore are the healthiest of the canned tuna options available. I happen to think the tongol works best for this recipe, but you be the judge.

On the the bright side even high end canned tuna can be had for under $3 or $4 bucks.

This one comes from Rick Bayless who's show on PBS is a must see for fans of Mexican food. It is easy and quick to put together.  I like to serve it with a squeeze of fresh lime and some avocado to temper the heat.

If you prefer to buy tuna packed in water just add more olive oil to the tuna when cooking.

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