Ingredients
For the dumpling tacos:
- 2 cans Oregon’s Choice Jalapeño Garlic Albacore
- 4 scallions (spring onions), thinly sliced
- A small handful of fresh cilantro leaves
- 4 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 2 tsp fish sauce
- 1 tbsp rice vinegar
- Black pepper, to taste
- 6 mini tortillas (flour or corn)
- Olive oil & crunchy chili oil for frying
- 1 avocado
- Toasted sesame seeds (optional, for garnish)
For the quick pickled cucumber:
- ½ cucumber, finely diced
- 1½ tsp rice vinegar
- ¼ tsp salt
Dumpling-style dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp crunchy chili oil (optional)
- 1 tsp sugar or honey
- 1 garlic clove, minced
- 1 tsp chopped green onion
Instructions
Marinate the Tuna
Open and drain the cans of Oregon’s Choice Jalapeño Garlic Albacore. In a bowl, combine with garlic, ginger, soy sauce, sesame oil, fish sauce, rice vinegar, and black pepper. Mix well. Cover and marinate in the fridge for at least 3 hours or up to a full day for deeper flavor.
Pickle the Cucumber
Toss the diced cucumber with rice vinegar and salt. Let it marinate in the fridge for 3 hours or up to a full day.
Assemble the Tacos
Spread a couple tablespoons of the tuna filling onto one half of each mini tortilla, pressing gently to flatten into a thin layer.
Fry the Tacos
Heat a drizzle of olive oil and a little crunchy chili oil in a skillet over medium heat. Place each tortilla filling-side down and press lightly into the pan with a spatula. Cook for about 4 minutes until golden and crispy, then flip and cook the other side for 1 minute. Repeat with the remaining tacos.
Garnish and Serve
Add pickled cucumber, a sprinkle of herbs, sesame seeds, avocado, and a drizzle of dumpling sauce to each taco. Serve hot!