Tuna Tortas with Pico de Gallo

Tuna Tortas with Pico de Gallo
Photo by James Carrier


  • 2 fresh serrano chilies or other small hot chilies, rinsed, stemmed, seeded, and minced
  • 4 ounces Roma tomates, rinsed, seeded, cured, and chopped (see notes)
  • ½ teaspoon salt
  • 3 tablespoons lime juice
  • ¼ cup chopped fresh cilantro leaves
  • 1 can (6 oz.) solid white tuna packed in water
  • 2 sandwich rolls (3 oz. each), split in half horizontally
  • + 1 more ingredients
    • 1/3 cup minced red onion

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

View full recipe at My Recipes


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