Tex-Mex Tuna Sandwich

Name: Tex-Mex Tuna Sandwich
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 serving
Ingredients: One 5-ounce can tuna in water; 1/2 ripe avocado; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 2 tablespoons minced cilantro; 1 to 2 tablespoons seeded, minced jalapeno; 1/4 teaspoon salt; 1 kaiser roll, halved; 1 tablespoon olive oil; 2 thin slices tomato; 1 thin slice red onion

Recipe courtesy of Hilah Johnson

Watch how to make this recipe.

Tex-Mex Tuna Sandwich

0 Reviews

Level: Easy
Yield: 1 serving
Nutritional Analysis

Per Serving

Serving Size

1 of 1 servings

Calories

587

Total Fat

32

Saturated Fat

5

Carbohydrates

43

Dietary Fiber

9

Sugar

4

Protein

36

Cholesterol

51

Sodium

889

Total: 10 min
Active: 10 min

Level: Easy
Yield: 1 serving
Nutritional Analysis

Per Serving

Serving Size

1 of 1 servings

Calories

587

Total Fat

32

Saturated Fat

5

Carbohydrates

43

Dietary Fiber

9

Sugar

4

Protein

36

Cholesterol

51

Sodium

889

Total: 10 min
Active: 10 min

Ingredients

One 5-ounce can tuna in water

1/2 ripe avocado

1 tablespoon lemon juice

1 teaspoon Dijon mustard

2 tablespoons minced cilantro

1 to 2 tablespoons seeded, minced jalapeno

1/4 teaspoon salt

1 kaiser roll, halved

1 tablespoon olive oil

2 thin slices tomato

1 thin slice red onion

Directions

Open and drain the tuna. Dice and peel the half avocado and add to the tuna. Add the lemon juice, mustard, cilantro, jalapeno and salt and mix with a fork, mashing the avocado up a bit.
Drizzle the kaiser roll with the oil.
Layer half the tuna salad, the tomato slices, onion slice and remaining tuna salad. Press the top onto the roll and wrap tightly in plastic. Eat right away or store in the fridge overnight. Wrapped sandwich will keep refrigerated up to 24 hours.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Hilah Johnson, Lunch Lady