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
-
I'm probably not the first person you think of when discussing adapting high-calorie recipes into lower fat ones. I know I've done a...
-
This chicken and mushrooms recipe video is an experiment in extreme self-control. I wanted to challenge myself to make a chicken and mushroo... -
My favorite candy growing up was the chocolate covered cherry. I didn't have them often, but when I did, it was always a special treat. ... -
Beef Stroganoff is one of my favorite recipes of all time, but not the classic Russian version, which had neither mushrooms nor onions, and...
-
Well, that's one blog title I couldn't have anticipated writing, but that's exactly what's happening tonight as I board a re... -
They say timing is everything, and that was certainly the case this morning. Due to a blur of licensing contracts, book proposals, travel ar...
-
I was doing some research on shrimp toast for an upcoming video, and I became obsessed with the thought of frying things on white bread, whi...
-
A beautiful homemade mayonaisse from In Jennie's Kitchen ! Photo (c) Jennifer Perillo My friend and future partner in crime (if this fo... -
I like to have a few short, all-purpose how-to videos, like this tomato rose technique, already done and ready for a quick upload, in case s...
-
"Hacker" by Luiso Okay, just kidding, I don't mean killed, but maybe hurt badly, or at least tied to a chair and forced to wat...
