For the salad:

Place the arugula and spinach in a bowl, wash and disinfect them. Roast the bell peppers and combine everything. For the vinaigrette, mix 1 tablespoon honey, 1 tablespoon red wine vinegar or 2 tablespoons balsamic vinegar, and 3 tablespoons olive oil. Add salt and pepper to taste.

For the tuna:
Slice the tuna into thick strips and marinate with lemon juice, grated garlic, grated ginger, salt, pepper, soy sauce, and olive oil. Let it marinate for 5 minutes.

For the reduction sauce:
Add sugar, red wine, and balsamic vinegar to a skillet. Cook together until the mixture reduces and starts to caramelize. Don’t let it get too thick or cool too much.

For the jicama tortillas:
Peel the jicama and slice it thinly using a mandoline or meat slicer.

Cut the beet into very small cubes to use as a garnish on the tacos.