tuna tacos with pickled veggies
1 can whole pickled jalapeños
about 12 ounces, with carrots and onions
1 can pickled carrots
2 tbsp olive oil
1 whole white onion
large, cut into 1/4-inch slivers
1/4 cup pickling juice
from the can above
1/4 cup pickled vegetables
thinly sliced, from the can above
2 cans canned tuna
about 6 ounces each, preferably packed in oil
1/4 cup Italian parsley
1/4 cup pickled jalapeños
thinly sliced, from the can above, replace with pickled carrots for a mild version
corn tortillas
taco slider size
hot sauce
preferably Bufalo (optional)
Making good use of pantry items, these tacos are really easy to make and are super flavorful. This dish is a perfect party food since it doubles easily and is served at room temp. The delicious tuna filling is flexible and can be served as a finger food or as a quesadilla for children, see notes below.
Taking care to reserve the pickling juice, separate the jalapeños from the other vegetables. Stem and seed 3 or 4 jalapeños, then dice them. Slice the other vegetables as well. You should have about 1/4 cup total of sliced jalapeños and 1/4 cup sliced pickled vegetables.
Preheat the skillet over medium heat. Warm the olive oil, then add the onion. Cook and stir for about 10 minutes until the onion is golden.
Transfer the skillet away from the heat, mix in the pickling juice, then cool the onion mixture.
Add the pickled vegetables, tuna, and parsley to the skillet with the onion mixture and stir to combine. If needed, portion out some of the tuna taco filling for children at this point.
Mix in the pickled jalapeños.
Spoon into warmed tortillas and enjoy immediately. Top with hot sauce if desired.
source: adapted from Rick Bayless
In San Francisco, I like to buy the Sweet Creek organic pickled jalapenos from Rainbow Grocery because the pickling juice contains no preservatives. For pickled carrots, I have found cans of pickled carrots by Embasa at Safeway. For the tuna, I prefer the Italian tuna packed in oil sold at Costco.

To convert into a finger food, hold on chopping and mixing in the jalapenos. Stuff the tuna filling into Tostitos scoops then top each bite with a jalapeno ring.

To adapt for children, we exclude or minimize the jalapenos then create tuna quesadillas with the tortillas, tuna filling, and some mozzarella cheese. It's great when the whole family gets to eat (mostly) the same thing!