Tacos filled with Ortiz Tuna
1 can of Ortiz Tuna in olive oil
4 corn tortillas
8 piparras (chilies)
½ teaspoon paprika
¼ teaspoon oregano
1 bay leaf
1 garlic clove
3 black peppercorns
1 tablespoon sherry vinegar
Very original marinades: With the oil drained from your Ortiz cans, you can prepare some surprising marinades. Simply bring it to the boil and add paprika, a bay leaf, garlic, oregano, white wine, peppercorns or any ingredients of your choice: julienned onions, carrots, lemon, orange or tangerine juice, thyme, rosemary, parsley, cloves, cinnamon, chili peppers…
Peel the cucumber and celery and slice thinly. Wash the radishes and slice thinly as well. Wash the tomatoes, remove the seeds from inside and dice. Chop the onions.
2Drain the liquid from the marinade and bring to a boil in a saucepan along with ½ teaspoon of paprika, ¼ teaspoon of oregano, a bay leaf, 1 clove of garlic, 3 black peppercorns and a tablespoon of sherry vinegar. Boil for 3-4 minutes, remove and allow to cool.
3Warm the corn tortillas one by one for 1 minute on each side in a hot non-stick pan. Then fill them with the flaked Ortiz Tuna and the remaining ingredients. Season with salt and pepper, drizzle with the marinade and serve immediately, accompanied by the piparras.
A great travel companion
It is difficult to find a fish as versatile as Tuna. It has earned a place of honor in our kitchens. And one of its advantages is that it tastes good with everything. Take it on outings, picnics, or snacks. Tuna is much more than a salad ingredient, just use your imagination.