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Atún a la Mexicana
author
Maricruz Avalos Flores
2
This delicious atun a la Mexicana is quick, easy, and so delicious. Serve as a main meal with your favorite sides or scoop it up with tortilla chips.
prep
10
minutes
minutes
cook
8
minutes
minutes
total
18
minutes
minutes
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Ingredients
▢
2
cans
tuna
(5,6 oz each)
▢
2
medium
tomatoes
(diced)
▢
1
medium
onion
(chopped)
▢
2
jalapeño peppers
(seeded and chopped)
▢
2
Tbsp
cilantro
(chopped)
▢
salt
(to taste)
Instructions
In a medium pan heat the olive oil over medium heat.
Add first onions and sauté for 1 minute, then add chilies and cook everything for 2 more minutes or until the veggies are soft.
Add tomatoes, cilantro, and minced garlic.
Season with a pinch of salt and pepper and mix everything to combine.
Cook for 3 minutes or until tomatoes are soft and juices are released.
Drain and mix in tuna. Cook for two more minutes to blend all flavors together.
Adjust salt to taste and serve.
Notes
How To Store and Reheat
Place leftovers in a glass container with a tight lid. Store in the
fridge for up to 4 days
, or
freeze for up to 3 months
.
For reheating, use a small pan and reheat over medium-low heat. Is necessary to thaw the mixture before reheating.
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