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Ingredients
US|METRIC
4 SERVINGS
- 8 octopus tentacles (6-inch, about 1-inch round)
- water (for boiling)
- 1 Tbsp. sesame oil
- 1 1/2 cups fresh pineapple (chopped)
- 1 cup cucumber (chopped)
- 1/4 cup red onion (chopped)
- 3 Tbsp. chopped cilantro (freshly)
- 2 Tbsp. lemon juice
- 1/4 tsp. salt
- 3 Tbsp. mayo
- 1 Tbsp. sriracha (Tabasco or other chili hot sauce)
- 1 tsp. lemon (/lime juice)
- 8 corn tortillas
- 3 Tbsp. vegetable oil
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Directions
- Add octopus to a large 8 quart stockpot (KitchenAid® Tri-Ply Stainless Steel Cookware). Add 4 quarts water and bring to a boil over medium heat. Boil for 20 – 30 minutes, or until octopus is done. After octopus is done, remove from water and place on a plate.
- Combine all ingredients for pineapple salsa to a medium mixing bowl. Mix well and set aside.
- Combine all ingredients for spicy mayo and mix well. Set aside.
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