Recipe courtesy of Hilah Johnson
Print
Tex­-Mex Tuna Sandwich
Total:
10 min
Active:
10 min
Yield:
1 serving
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
1 serving
Level:
Easy

Ingredients

  • One 5-ounce can tuna in water
  • 1/2 ripe avocado
  • 1 tablespoon lemon juice 
  • 1 teaspoon Dijon mustard
  • 2 tablespoons minced cilantro 
  • 1 to 2 tablespoons seeded, minced jalapeno
  • 1/4 teaspoon salt 
  • 1 kaiser roll, halved
  • 1 tablespoon olive oil
  • 2 thin slices tomato
  • 1 thin slice red onion 

Directions

Open and drain the tuna. Dice and peel the half avocado and add to the tuna. Add the lemon juice, mustard, cilantro, jalapeno and salt and mix with a fork, mashing the avocado up a bit.

Drizzle the kaiser roll with the oil.

Layer half the tuna salad, the tomato slices, onion slice and remaining tuna salad. Press the top onto the roll and wrap tightly in plastic. Eat right away or store in the fridge overnight. Wrapped sandwich will keep refrigerated up to 24 hours.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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