May 30, 2014 New Recipe   Corn and Pineapple coleslaw with Aji Tuna Tacos

I thawed out a piece of frozen meat and discovered when Suzette came home, about three hours later, that it was Aji Tuna.

Suzette suggested fish tacos, so I took the half head of cabbage out of the fridge and thinly sliced ¼ of the head of cabbage and about ¼ lb. of pineapple slices and two ears of previously boiled white corn and about ¼ cup of fresh cilantro and Suzette mixed those ingredients in a bowl with mayonnaise and a little horseradish and lime juice to make a coleslaw.

I then chopped up one tomato and the last avocado for a garnish, while Suzette heated six corn tortillas wrapped in a wet tea towel in the microwave to steam and heat them and chopped and sautéed the tuna pieces.  I fetched two Modelo Especiales from the fridge in the garage and we were ready to eat.  We each took three tortillas and laid coleslaw, tomatoes and avocado and sautéed fish.

In about twenty minutes we had fixed a lovely meal and were eating and sitting in the garden watching the garden and the puffy clouds in the sky turn from white to pink to grey.

As the sky darkened we decided to drink the last of our PPI bottle of Wellington White Port we bought about ten years ago at the winery.  It was still delicious and tasted tawny with the age on it. 

Bon Appétit