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Tuna Tortas with Pico de Gallo
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| Ingredients | |
| 1 can (6 oz.) | solid white tuna packed in water |
| 4 ounces | Roma tomates, rinsed, seeded, cured, and chopped (see notes) |
| 1/4 cup | chopped fresh cilantro leaves |
| 3 tablespoons | lime juice |
| 1/3 cup | minced red onion |
| 2 fresh serrano chilies or other small hot chilies, rinsed, stemmed, seeded, and minced | |
| 1/2 teaspoon | salt |
| 2 | sandwich rolls (3 oz. each), split in half horizontally |
Preparation
1. Drain tuna well; flake into a bowl with a fork. Stir in tomatoes, cilantro, lime juice, onion, chilies, and salt.
2. Mound tuna equally on sandwich roll bottoms and set tops in place.
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