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Tuna Tortas with Pico de Gallo

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.

Tuna Tortas with Pico de Gallo

James Carrier
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 402Calories from Fat 18
% Daily Value *
Total Fat 7.9g13%

Saturated Fat 2.4g12%
Cholesterol 33mg11%
Sodium 1314mg55%
Total Carbohydrate 54g18%

Dietary Fiber 4.2g17%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.