Directions:

• Preheat oven to 350 °F.
• Rinse onions under running water and drain in a colander. Using a chef's knife, cut onions in half, then dice into ½” pieces and measure required amount.
  CCP: No bare hand contact with ready to eat food.
  CCP: Hold and serve at 41°F or lower.
• Rinse cilantro under running water and drain in a colander. Further dry cilantro by rolling in a disposable paper towel. Cut away thick stems of cilantro bunch, then finely chop.
  CCP: No bare hand contact with ready to eat food.
  CCP: Hold and serve at 41°F or lower.
• In a serving container, combine the onions and cilantro. Cover and place in refrigerator until service.
  CCP: No bare hand contact with ready to eat food.
  CCP: Hold and serve at 41°F or lower.
• Combine spices in a large mixing bowl. Add tuna to bowl and using fresh gloves, crumble into small pieces. Add lime juice. Mix gently until tuna is thoroughly coated with spices.
• Prepare a 2” steam table pan with pan release spray. Add tuna and cover. Heat for 6 to 8 minutes or until internal temperature reaches 135 ° F.
  CCP: Heat to 135° F or higher.
  CCP: Hold for hot service at 135° F or higher.
• Place corn tortillas in warmer for approximately 30 minutes prior to service. Leave in bags or place in a pan and cover with plastic wrap to retain moisture.
• Place salsa in a serving container.
• To serve, layer or shingle two corn tortillas in a serving tray. Using a no. 16 disher place 2 oz. of tuna taco filling on the top of tortillas.
  CCP: Hold and serve at 135 degrees F or above.
• Place 1 Tbsp. of onion and cilantro mixture on top of tuna. Serve with a 1 oz. spoodle of salsa on the side.
  CCP: No bare hand contact with ready to eat food.