Brenda Villagomez

Recipes:

2 Photos

Upload your Photo

Brenda Villagomez

Recipes:

Select your photo:

Select File

Validate Cancel

Tuna Salad Rolls

Name: Tuna Salad Rolls
Prep time: 15 min
Cook time: 15 min
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 tomtato, in cubes; 1/4 cups whole kernel corn, yellow drained; 1/2 cups cucumber, in cubes; 1/2 cups cheddar cheese, grated; 1/4 cups parsley, finely chopped; 1 cup mayonnaise; 3 pickled jalapeño peppers, diced; 2 tablespoons vinegar, or pickled jalapeño pepper; 1 tablespoon lemon zest; to taste salt; to taste black pepper; 1 Romaine lettuce, leaves; enough parsley, to decorate; enough cambray potato, sauteed, to accompany

15 mins

Low

6 comments

Brenda Villagomez

	903
Favorites

Collections

Glider

Super List

Upload a picture

To print

These tuna-stuffed lettuce rolls are a different way to eat salad and have a light lunch or dinner. This canned tuna recipe includes ingredients you have in your refrigerator and is done in just 15 minutes. Enjoy them very cold.

Learn more about Brenda Villagomez

Ingredients

4 portions

Select all ingredients

2 cups canned tuna, drained
1/4 cups celery, finely chopped
1/2 cups red onion, in strips
1/2 cups tomtato, in cubes
1/4 cups whole kernel corn, yellow drained
1/2 cups cucumber, in cubes
1/2 cups cheddar cheese, grated
1/4 cups parsley, finely chopped
1 cup mayonnaise
3 pickled jalapeño peppers, diced
2 tablespoons vinegar, or pickled jalapeño pepper
1 tablespoon lemon zest
to taste salt
to taste black pepper
1 Romaine lettuce, leaves
enough parsley, to decorate
enough cambray potato, sauteed, to accompany

Preparation

In a bowl, mix the canned tuna together with the celery, red onion, tomato, yellow corn, cucumber, cheddar cheese, parsley, mayonnaise, jalapeño peppers, chili vinegar and lemon zest . Season with salt and pepper and integrate.

Separate the romaine lettuce leaves, try not to break them. With the help of a knife, cut the excesses of the lettuce and form a square. Fill each sheet with the tuna salad and roll. Refrigerate for a few minutes.

Serve accompanied by sautéed chambray potatoes.