Heading to South Beach to be a Tonnino Tuna Ambassador!
Well, that's one blog title I couldn't have anticipated writing, but that's exactly what's happening tonight as I board a red-eye for Miami.
As many of you know, I won the Tonnino Tuna Chef Challenge recipe video contest, and one of the prizes was getting to serve as their Chef Ambassador for the year. As part of my duties, I'll be representing them at the 10th Annual South Beach Wine & Food Festival.
Pictured here is an "Upside-Down" Tonnino Jalape�o Tuna Taco Bite that I created to celebrate the event. Recipe cards will be available at the Tonnino booth at the Grand Tasting, but I've posted the written recipe below, just in case you're looking for a cool app for your upcoming Oscars party. Enjoy!
Note: I've finished the sweet and sour pork video, and will be posting that tomorrow, so stay tuned! Also, be sure to follow along with me on Twitter for my bite-by-bite coverage of the #sobewff, as we refer to it in the tweets.
"Upside-Down" Tonnino Jalape�o Tuna Taco Bites
Makes about 24
1 small jicama (about 1 1/2 lbs), peeled
1 jar (6.7-oz) Tonnino Tuna Fillets with Jalapeno in Olive Oil
2 tablespoon diced roasted red pepper, or pimento
1 tablespoon chopped fresh cilantro
1/4 teaspoon ground dried chipotle
1/4 cup crushed corn nuts, or as needed
Using a sharp knife, trim the peeled jicama into a cylindrical shape, about 2-inches in diameter. Using a vegetable slicer, or knife, slice the jicama into about 24 "chips" (about 1/8-inch thick).
Drain the tuna (saving the oil for a salad dressing), and add to a small mixing bowl. Pick out the pieces of jalape�o that came with the tuna, and dice fine. Add back to the bowl. Add the red pepper, cilantro, and chipotle. Mix with a fork until combined. Divide the tuna mixture onto the jicama chips, and top with the crushed corn nuts.
Category Article Blog News
Popular Posts
-
This fast and easy creamy tomato tuna penne pasta recipe is inspired by one of my favorite lunches of all time; the tuna melt with cup of cr...
-
Beef Stroganoff is one of my favorite recipes of all time, but not the classic Russian version, which had neither mushrooms nor onions, and...
-
When I saw my friend, Jennifer Perillo, do a homemade butter post on her great blog, In Jennie's Kitchen , I thought it would make for ...
-
I mentioned in the recent Roasted Asparagus with Fried Prosciutto and Poached Egg video post that I'd be doing a new and improved ...
-
When I was a young boy, many summer lunches were spent at my grandparent's table, and that's where I first learned to enjoy fresh ve... -
This is not a tease for an upcoming fried rice video. As magnificent a meal as it was, this was simply the result of using up some leftover ...
-
Hello from Atlanta, where I'm hard at work eating and drinking my way around the 1st Annual Atlanta Food and Wine Festival . Been having...
-
I forgot I promised to post the video for the simple peach sauce I used to drizzle over the duck breasts in the stove-top sous vide recipe .... -
This post's original title was, " Lobster Scrambled Eggs � I Wonder What the Poor People are Having for Breakfast Today?" Of c...
-
They say timing is everything, and that was certainly the case this morning. Due to a blur of licensing contracts, book proposals, travel ar...
