Name: Tuna Salad Rolls
Prep time: 15 min
Cook time: PTnullM
Yield: 4
Cuisine: Mexicana
Ingredients: 2 cups canned tuna, drained; 1/4 cups celery, finely chopped; 1/2 cups red onion, in strips; 1/2 cups tomato, in cubes; 1/4 cups yellow corn kernels, drained; 1/2 cups cucumber, in cubes; 1/4 cups cheddar cheese, grated; 1/4 cups parsley, finely chopped; 1 cup mayonnaise; 3 pickled Jalapeño chiles, diced; 2 tablespoons vinegar, or pickled jalapeño; 1 tablespoon lime zest; pinches salt; pepper; 1 Romaine lettuce, leaves; parsley, for garnish

Preparation

15 mins

Low

In a bowl, mix canned tuna with celery, red onion, tomato, yellow corn, cucumber, cheddar cheese, parsley, mayonnaise, jalapeño peppers, chili vinegar, and lemon zest. Season with salt and pepper and combine. Separate the leaves of romaine lettuce, trying not to tear them. Using a knife, trim the excess lettuce and form a square. Fill each leaf with the tuna salad and roll up. Refrigerate for a few minutes.