Tuna Tortas with Pico de Gallo

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