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Tuna Tortas with Pico de Gallo

James Carrier
Yield Makes 2 sandwiches
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.


  • 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

Nutrition 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

How to Make It

  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.