Brenda Villagomez

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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 plasters; 1/2 cups tomtato, in cubes; 1/4 cups corn grain, yellow 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 peppers, diced; 2 tablespoons vinegar, or pickled jalapeño pepper; 1 tablespoon lemon zest; pinches salt; to taste black pepper; 1 romaine lettuce, leaves; enough parsley, to decorate

15 mins

Low

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Brenda Villagomez

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

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Ingredients

4 portions

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2 cups canned tuna, drained
1/4 cups celery, finely chopped
1/2 cups red onion, in plasters
1/2 cups tomtato, in cubes
1/4 cups corn grain, yellow 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 peppers, diced
2 tablespoons vinegar, or pickled jalapeño pepper
1 tablespoon lemon zest
pinches salt
to taste black pepper
1 romaine lettuce, leaves
enough parsley, to decorate

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 up. Refrigerate for a few minutes.

Serve with sautéed chambray potatoes.