Chef Dan Dunn's Tuna Nachos (Visit Pensacola) - WSMV News 4

Chef Dan Dunn's Tuna Nachos (Visit Pensacola)

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TUNA NACHOS
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.

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