Tuna Tortas with Pico de Gallo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We loved the way the fresh tastes of cilantro and lime brightened the flavor of canned tuna in this Mexican-style sandwich created by Jennifer Lira. To seed tomatoes, cut in half crosswise; squeeze out and discard seeds and juice. If desired, garnish sandwiches with lettuce leaves. Ingredients:
1 can (6 oz.) solid white tuna packed in water |
4 ounces roma tomates, rinsed, seeded, cured, and chopped (see notes) |
1/4 cup chopped fresh cilantro leaves |
3 tablespoons lime juice |
1/3 cup minced red onion |
2 fresh serrano chilies or other small hot chilies, rinsed, stemmed, seeded, and minced |
1/2 teaspoon salt |
2 sandwich rolls (3 oz. each), split in half horizontally |
Directions:
1. Drain tuna well; flake into a bowl with a fork. Stir in tomatoes, cilantro, lime juice, onion, chilies, and salt.
2. Mound tuna equally on sandwich roll bottoms and set tops in place.
3. Nutritional analysis per sandwich.
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