450 gr white spicy Alonissos Alalunga tuna in sunflower oil
8 corn tortillas 15 cm
3 tbsp olive oil
2 medium-sized red onions, finely chopped
1 tbsp hot paprika
1 tbsp oregano
1 tbsp red wine vinegar
1 ripe mango, pitted and cut into small cubes
1 medium cucumber, peeled and cut into small cubes
1 bell pepper, trimmed, seeded and diced
2 tbsp freshly squeezed lime juice
1 tbsp chopped cilantro
1 Light a grill or heat a grill pan.
2 In a large pan, heat 2 tbsp. oil. Add the onions. Add salt and saute on a relatively high heat until they are soft and golden, for about 8 minutes.
3 Add the paprika and cook the mixture for 30 seconds. Add the oregano and vinegar and cook the mixture for 1 minute. Transfer the mixture to a plate.
4 Meanwhile, in a large bowl, mix the mango, cucumber, pepper, lime juice and coriander and season with salt.
5 Bake the tortillas for about 10 seconds until they are warm and soft. Place the tortillas on top of each other and cover with aluminum foil to keep them warm.
6 Break the tuna into pieces and transfer to a plate. Serve the sauce and tortillas and let everyone make their own taco.