Tuna & Potato Street Tacos with Anchovy Roasted Salsa and Mexican Street Corn
Tuna & Potato Street Tacos
with Anchovy Roasted Salsa
and Mexican Street Corn
Roasted Salsa
- 2 medium Roma tomatoes, quartered
- 1 jalapeno, halved
- ¼ onion, chopped
- 1 jar Crown Prince Natural Anchovies in Pure Olive Oil, drained
- 2 tbsp chopped cilantro
- ½ lime, juiced
Set oven to broil. Place tomatoes and jalapeno in a small sheet tray. Place under broiler. When tomatoes and jalapeno start to char, remove tray from oven and add onion. Place back under broiler until onions start to char. Add anchovies and place back under broiler. When the anchovies become fragrant remove from oven. Set aside and allow to cool. When completely cool, transfer to a blender and blend until smooth. Transfer to a bowl, add cilantro and lime juice, and season with salt. Set aside. Keep refrigerated until ready to use.
Street Corn
- 4 cobs yellow or white sweet corn
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- ¼ tsp ground cumin
- ½ cup crumbled Cotija cheese
- 2 tbsp chopped cilantro
- 1 can Crown Prince Natural Smoked Baby Clams in Olive Oil, drained
- salt and black pepper, to taste
Set oven to broil. Cut corn off the cob and place onto a small baking sheet. Place into oven under broiler for 10-15 minutes or until corn starts to char. Remove from oven and transfer to a large mixing bowl. Add remaining ingredients and combine well. Season with salt and pepper to taste. Serve warm or cold.
Street Tacos
- 1 small russet potato, grated
- 2-3 tbsp extra virgin olive oil
- ¼ onion, diced
- ¼ tsp ground cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dry oregano
- 1 can (12 oz.) Crown Prince Natural Solid White Albacore Tuna in Spring Water – No Salt Added, drained and flaked
- 3 tbsp chopped cilantro
- 1 package corn tortillas (street taco style)
- salt and black pepper, to taste
Heat a large sauté pan over medium high heat. Allow the pan to get completely hot, and then add oil. Add potatoes, making sure the potatoes are spread evenly over the pan. DO NOT stir potatoes. Leave the potatoes alone until they start to brown. Flip potatoes, add spices and stir. When spices become fragrant, add tuna, turn off the burner and add cilantro. Stir to combine and season to taste.
Heat tortillas in a dry pan over medium heat. Fill each tortilla with 2-3 tablespoons of tuna mixture and top with 1-2 teaspoons of salsa.
Serves: 4
Meet Chef Jan Hill
Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.
My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.
I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.
Connect With Us
We want to hear from you! Join the conversation for delicious recipes, health tips and more!