Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Soft Taco Filling: Tuna in Jalapeño Escabeche

Atun en Escabeche de Chile Jalapeño

Makes 3 scant cups, enough for 12 tacos

Recipe from Season 6 of Mexico - One Plate at a Time

Ingredients

1  12-ounce can pickled jalapeños
2 tablespoons good-quality olive oil
1 large white onion, cut into 1/4-inch slices
2  6-ounce cans tuna (tuna packed in oil works best here)
1/4 cup roughly chopped flatleaf parsley (or a mixture of fresh herbs)

Directions

Remove the jalapeños and vegetables (typically carrots and onions) that have been packed with them; reserve the liquid.  Cut the stems off 2 to 3 of the jalapeños, cut them in half and scrape the seeds out; discard stems and seeds.  Thinly slice the chiles (you need about 1/4 cup).  Thinly slice some of the vegetables (you need about 1/4 cup of these also).

In a large skillet, heat the olive oil over medium.  When hot, add the onion and cook until richly golden, about 10 minutes.  Remove from the heat and stir in 1/4 cup of the jalapeños pickling juice.  Let cool.  Stir the onions into the tuna, along with the sliced jalapeños and vegetables and the parsley or herbs. Set out for your guests to roll into warm tortillas to make soft tacos.

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