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Easy Tuna Tacos

Course: Snack
Cuisine: Mexican
Keyword: taco, tuna
Servings: 6

Ingredients

  • 1/3 cup Magnolia Real Mayonnaise
  • 2 tsp chopped garlic
  • 6 pieces small flour tortillas or pita bread lightly warmed or toasted
  • 1/2 cup shredded lettuce leaves
  • 1/2 cup sliced cucumber
  • 1 piece (100 g) tomato, sliced
  • 1 can (185 g) San Miguel Del Mar Tuna Chunks in Oil drained

Instructions

  • To make garlic sauce, mix mayonnaise and garlic then set aside.
  • In the center of each flour tortilla, place 1 to 2 tablespoons of lettuce leaves, cucumber slices, tomato slices, and tuna. Drizzle with garlic sauce.
  • Fold tortilla to secure filling.

Notes

  • Keep tortillas in the refrigerator for up to a week and freeze for up to 3 months.
  • To warm store-bought tortillas:
    • heat in a dry hot pan over medium heat for about 30 seconds on each side,
    • wrap stacked tortillas in a paper towel, then wrap in aluminum foil and bake at 300°F for about 10 minutes and
    • cover tortillas with a damp paper towel and microwave for 1 minute.
  • Buy salad greens that are bright in color, leaves crisp, free of blemishes, and smell fresh.