In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef PJ from Spinnaker prepares a seared blackened tuna tacos.

PICCO DE GALLO

*PICCO DE GALLO NEEDS TO BE PREPPED AHEAD OF TIME, AND REFRIGERATED
4 CUPS SEEDED TOMATO'S
1 CUPS FRESH RED ONION
1 BUNCH FRESH CILANTRO
1/2 CUP SALSA PICANTE
1 EA. FRESH SQUEEZED LIME JUICE
1/2 TBPS. SALT

FINE DICE ALL INGREDIENTS, AND MIX THOROUGHLY

SEARED TUNA TACOS

6 OZ. FRESH AHI TUNA
2 OZ. FIVE SPICE (SEASONING)
3 EACH FLOUR TORTILLAS
3 OZ. PICCO DE. GALLO *