James Carrier
YieldsMakes 2 sandwiches
AuthorJennifer Lira, Pleasant Hill, California,
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
1

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

Step 2
2

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

Step 3
3

Nutritional analysis per sandwich.

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

Directions

Step 1
1

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

Step 2
2

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

Step 3
3

Nutritional analysis per sandwich.

Tuna Tortas with Pico de Gallo