Tuna in jalapeño escabeche, a soft taco filling

Take the pickled jalapenos and carrots from the can. Cut the stem end off each chili, scrape out the veins and seeds with a spoon, and cut chilies and carrots into thin strips.

Slice a white onion and cook it slowly in a little olive oil over medium-low heat until brown.

Roughly chop chives, cilantro and parsley and add to the browned onions; turn off the heat.

Add the pickled carrots and jalapenos and about a quarter cup of juice from the can, then flake in the oil-packed tuna with its oil. Let cool completely; serve as a filling for soft tacos.