Tuna in Parsley Sauce
Atún en Salsa de PerejilTuna cooked with parsley, vinegar, and onions, is an unusual and tasty topping for crisp tortilla chips, first eaten in a sidewalk café in Colima City, between Guadalajara and Manzanilla. The tuna is also good with tossed salad greens. The contrast of cilantro and parsley with spicy jalapeño chiles, tart vinegar, extra-virgin olive oil, and tuna is a surprisingly good combination.
Ingredients
Makes 4 servings
- 1 cup fresh parsley sprigs lightly packed
- 1 tablespoon coarsely chopped fresh cilantro
- 2 jalapeño chiles seeded, veins removed, and coarsely chopped
- ¼ cup white wine vinegar
- ¼ cup water
- 1 tablespoon extra-virgin olive oil
- ¼ cup finely chopped white onion
- 1 can white water-packed tuna drained and flaked with a fork
- ¼ teaspoon salt or to taste
- â…› teaspoon freshly ground pepper or to taste
Instructions
- Put the parsley, cilantro, jalapeños, vinegar, and water in a blender, and purée until very smooth.
- Reserve.
- In a medium skillet, heat the olive oil over medium heat and cook the onion until softened, 3 to 4 minutes.
- Add the blended parsley mixture and cook until nearly dry, about 3 minutes.
- Add the tuna, salt and pepper.
- Reduce heat to medium-low and cook, stirring, 3 minutes, to blend the flavors.
- Transfer to a bowl.
- Cover and refrigerate until cold, about 2 hours.
Notes & Wine Advice
Serve with chips or as part of a salad.