Tuna Tortas with Pico de Gallo

Tuna Tortas with Pico de Gallo Recipe
James Carrier
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.

Yield:

Makes 2 sandwiches

Recipe from

Nutritional Information

Calories 402
Caloriesfromfat 18 %
Protein 33 g
Fat 7.9 g
Satfat 2.4 g
Carbohydrate 54 g
Fiber 4.2 g
Sodium 1314 mg
Cholesterol 33 mg

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

Preparation

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.

Nutritional analysis per sandwich.

Note:

Jennifer Lira, Pleasant Hill, California,

August 2002
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