Canned Tuna Mexican Style Recipes

QUICK AND EASY CANNED TUNA FISH TACOS

Steps:

• Serve tacos immediately. Offer Mexican table sauce , bottled hot sauce, or other condiments of your choice.

CANNED TUNA MEXICAN STYLE

Steps:

• Heat Mazola corn oil in a skillet over medium heat, add the onion and sauté until transparent, this will take a couple of minutes.
• Now add the minced garlic and continue frying for about two minutes.
• Add the Serrano pepper to cook for another couple of minutes, stirring with onion and garlic.
• Stir in minced tomatoes, lower the heat of the stove and place the lid on the pan. Let it cook for about 6-8 minutes. If tomatoes are too dry, add a few tablespoons of water to the pan
• Add canned tuna and herbs to the sauce, stir. Season with salt and pepper, cook for about 5 minutes, just long enough so that flavors are mixed and tuna is hot.

TUNA SANDWICH

Steps:

• Drain water from the canned tuna and add to a bowl.
• Add 3-4 Tbsp Mayonnaise. You can add more or less according to preference. (See notes)
• Stir the tuna well, so that it becomes easily spreadable.
• Add the mustard and minced shallots.
• Use a fork to mix and stir the tuna to get it more smooth and spreadable. I like it only slightly chunky. If you want it extremely smooth, mix further.
• Once the texture is to your liking, add in the freshly chopped dill, salt, pepper, and paprika. Stir till thoroughly incorporated.
• Chill the tuna spread for at least 30 minutes in the fridge for best results. The filling tastes better chilled.
• To assemble: Shred the lettuce (rinsed and dried using a salad spinner or on kitchen paper).
• For each sandwich, apply a thin layer of Mayo on both slices of Un-toasted bread. Spread a generous layer of chilled tuna filling on one slice and top with plenty of shredded lettuce. Place the second slice over the lettuce and use a baking scraper to press it down, to prevent finger impressions.
• Cut the sandwich and serve while it is still chilled.
• if you want to store them wrap in sandwich paper or saran wrap and refrigerate till ready to use.

CEVICHE DE ATúN (CANNED TUNA CEVICHE)

Steps:

• In a medium bowl place onions, tomatoes, cucumbers, carrots, cilantro and jalapeño peppers.
• Add drained tuna to the bowl then add lime juice and orange juice.
• Season with salt and toss everything, adjusting with more salt or lime juice if needed.
• Serve as suggested or store for later.

MEXICAN TUNA-AVOCADO TOSTADAS

Steps:

• In a medium bowl, toss together the tuna, avocado, chile powder and lime juice; season with salt and pepper. Place each toasted corn tortilla on a plate and top with half of the tuna salad. Top each with jalapenos and half of the olives, tomato and scallions.