Yes, really. It’s far better than it sounds. Delicious, in fact. I’m talking fruit, not fish. Tunas are the little green, red and purple fruits of the prickly pear cactus. They’ve started showing up in Mexican markets around here (glochids already removed), so I thought I’d experiment. Tunas are packed with hard little seeds, edible but somewhat annoying. Toss them into a blender, however, and the seeds are easily pulverized.
Here’s how I made juice: I sliced each tuna (about 15 in all) lengthwise, turned each half over onto a cutting board and smacked the tuna on the skin side to loosen the fruit inside. I scooped seeds and flesh into the blender, tossing the skins to the side. Then I squeezed in two limes and tossed in a handful of sweet cherries. The result: a thick, pulpy juice with flavor akin to kiwis and strawberries.