Tuna Tortas with Pico de Gallo

[MamaMandee]

  Tuna Tortas with Pico de Gallo

                     

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.

Yield: Makes 2 sandwiches

Ingredients

• 1 can (6 oz.) solid white tuna packed in water 
• 4 ounces Roma tomates, rinsed, seeded, cured, and chopped
• 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

Preparation

1. 1. Drain tuna well; flake into a bowl with a fork. Stir in tomatoes, cilantro, lime juice, onion, chilies, and salt.
3. 2. Mound tuna equally on sandwich roll bottoms and set tops in place.

[snuggiewoogie]

 Sounds like a good sandwich.... I would give it a shot! lol...

[MamaMandee]

Here is an easy one worth a bump!

[VanBurren]

 Sounds rather light and refreshing....wonder if this would work for my diet:)

 

[elijahsmama09]

This sounds nice and light. I love these kind of foods.