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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 402
  • Calories from fat: 18%
  • Protein: 33g
  • Fat: 7.9g
  • Saturated fat: 2.4g
  • Carbohydrate: 54g
  • Fiber: 4.2g
  • Sodium: 1314mg
  • Cholesterol: 33mg

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. 1. Drain tuna well; flake into a bowl with a fork. Stir in tomatoes, cilantro, lime juice, onion, chilies, and salt.
  2. 2. Mound tuna equally on sandwich roll bottoms and set tops in place.
  3. Nutritional analysis per sandwich.
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