LOADED AHI TUNA TACOS WITH PICKLED ONIONS, RICE & BEANS

To make the pickled onions and cukes, combine the vinegar, water, sugar and salt in a pan and bring to a boil.  Stir dissolve sugar.  Pour this liquid into a large jar and add onions and cucumbers.  Shake so that everything is covered.  Shake occasionally to ensure the veggies are all coated in the liquid.  Let them sit for 1 hour or longer until the onions are bright and slightly softened.  Keep any leftovers in the fridge for up to 1 week.

To make the tuna, combine the soy, sesame oil, vinegar, olive oil, lime juice, brown sugar, Ragin’ Cajun, and sesame seeds in a small bowl and whisk vigorously for 1 minute.  Add the tuna and avocado and toss to combine.  Set aside to marinate.

To make the rice and beans, heat the olive oil in a large deep skillet over medium high heat and cook the onions and garlic until soft and fragrant, about 3 minutes.  Add the rice, beans, cumin, Cajun spice, salt, and lime juice to the pan and stir to coat.  Cook for 3 more minutes, stirring frequently.  Keep warm until you are ready to make the tacos.

To prepare the tortillas, heat a large frying pan over medium high heat.  When the pan is very hot, add about 1 teaspoon of oil to the pan and a tortilla.  Swirl the tortilla to coat the bottom with the oil and cook for about 1-2 minutes per side until toasty and lightly browned. Repeat with the other tortillas add a little more oil as needed.  Note – you do not need a lot of oil or the tortillas will be greasy – you just want to add a drizzle so they toast up in the pan.

To make the tacos, place about ¼ cup of the rice and beans down the center of a toasted tortilla, top with about the same amount of tuna mixture, a few of the onions and cukes, and some of the cilantro leaves. DEVOUR!