Cook the onion, garlic, and tomato for 5 minutes or until the onion is translucent and the tomato is slightly cooked.
Add the skillet mixture, fresh cilantro, diced cactus, pickled chilies with a little of the liquid, and olive oil to a bowl. Mix everything perfectly well.
Serve the cactus salad with tuna and accompany with crackers or tostadas and slices of fresh avocado and red onion.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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