Tuna Tortas with Pico de Gallo

Ingredients

• 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

Preparation

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