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.
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.
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Kfayray's Review
N/A
AVentimiglia's Review
Light and refreshing. Definitely add lettuce it cuts the heat.
Chris32278's Review
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.
Shalooney's Review