2 lbs. fresh tuna (raw, diced)
1 oz. flying fish eggs
1 tbs. Sirachi
2 ea. Jalapeno peppers, sliced & pickled
2tbs. white vinegar
10 ea. Flour tortillas, cut into triangles and fried
Dice up tuna almost minced, mix eggs and siracha and s/p. Slice jalapenos and soak in white vinegar for 30 minutes. Cut and fry tortillas, drain on paper towels. Place tortillas on a platter and top with the tuna mixture, then top with one jalapeno slice.