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.

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.

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.