Sign up for special offers and be the first to know when we’re available in your neighborhood!
We’re committed to keeping the oceans and your inbox free from unnecessary junk - we promise not to spam you.
Thanks for signing up!
Please wait (up to a minute) while we process your order.
From Food 52
2 tablespoons Thai fish sauce
4 tablespoons fresh lime juice
2 garlic cloves, minced
1 1/2 teaspoons brown sugar
1/2 teaspoon kosher or sea salt
1/2 cup raw cashews, chopped chunky
1/2 cup green onion, sliced
1/2 cup shiso leaf, finely chopped
1/4 cup Thai basil, finely chopped
1/4 cup mint, finely chopped
1/4 cup onion, minced
3 tablespoons olive oil
1 1/2 pounds fresh albacore tuna, chopped in 1/4" pieces (sashimi grade not necessary)
Ground cayenne pepper (about 1/8 tsp)
12 corn tortillas, small size
A good spicy pepper sauce, such as Cholula
Lime wedges for serving
Combine first five ingredients and set aside.
Toast cashews over the stove until toasty brown in parts. Remove from pan and set aside.
In a large sauce pan, heat olive oil on medium high. Add tuna and lower heat. Cook tuna quickly, until pink is just gone. Be careful not to let it stick and don't break it up too much. Remove from heat.
Add the lime-fish sauce combination from step 1, and combine.
Add the cashews, onions and chopped herbs and combine.
Chill until ready to serve.
To serve, steam tortillas. Fill each with about 2 Tbsp. albacore mixture, a drizzle of hot sauce and a squeeze of lime. Divine!