Tuna Tortas with Pico de Gallo

4 Reviews
ADD YOUR REVIEW
James Carrier
Yield
Makes 2 sandwiches
By Jennifer Lira, Pleasant Hill, California
August 2002
RECIPE BY Sunset

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

Nutritional Information

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

How to Make It

Step 1

Drain tuna well; flake into a bowl with a fork. Stir in tomatoes, cilantro, lime juice, onion, chilies, and salt.

Step 2

Mound tuna equally on sandwich roll bottoms and set tops in place.

Step 3

Nutritional analysis per sandwich.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Shalooney's Review

Kfayray
August 11, 2014
Simple and tasty! Love it. Will be making this more often :)

Kfayray's Review

AVentimiglia
December 18, 2013
N/A

AVentimiglia's Review

Chris32278
January 21, 2011
Light and refreshing. Definitely add lettuce it cuts the heat.

Chris32278's Review

Shalooney
February 17, 2010
I loved this recipe and will be making it again. It's such a fresh, healthy alternative to traditional mayo based tuna salad which is the only way I've eaten canned tuna 'til now. I used all of the ingredients listed, although I used lemon juice instead of lime because I forgot to buy a lime, and I didn't measure, just eyed the amounts. I was surprised that the mixture stayed on the bun since it's a bit loose without a binding ingredient, but it did. It would be perfect for a wrap sandwich or even on salad greens. To save time, I may try buying premade pico de gallo at the store. Overall, I recommend trying the recipe.