BBQ Pulled Tuna Slider
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Spicy Thai Chili Tuna Taco Cups
Serves4
Prep Time10 min
Cook Time
15 min
Time to Table25 min
This restaurant-style main course salad makes a refreshing yet hearty mid-week dinner.
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USED IN THIS RECIPE
Ingredients
4 large (12" each) Whole-wheat flour tortillas
4 tbsps (each) Fat-free or non-fat sour cream and mild salsa
1 tsp Ground cumin
8 cups Mixed salad greens or Lettuce, chopped
1 can (142g) Clover Leaf® Flaked Light Tuna - Spicy Thai Chili
1 cup Chopped tomato
1/2 cup Corn kernels
2 Green onion, sliced
1 Avocado, chopped (optional)
1/2 cup Cheddar cheese, low sodium, shredded (optional)
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Preheat the oven to 350°F (180°C) . Drape each tortilla over a ramekin or small oven-proof bowl and place on a baking sheet. Bake for 15 to 20 minutes or until crisp. Cool completely.
- Meanwhile, stir the sour cream with the salsa and cumin. Toss this mixture with lettuce, tuna, tomato, corn, green onion and avocado (if using).
- Divide the salad mixture between the four toasted cups and sprinkle with cheese (if using) . Makes 4 servings.
Tips:
- For brown-baggers, pack the dressing and salad ingredients in separate containers to toss at lunch.
- As an alternative to the tortilla cup; roll up and slice a whole-wheat tortilla into strips. Toast on a baking sheet and sprinkle over the salad instead.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 560 | |
| Fat | 23 g | 31% |
| Saturated Fat | 8 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 40% | |
| Carbohydrate | 71 g | |
| Fibre | 13 g | 46% |
| Sugar | 9 g | 9% |
| Protein | 23 g | |
| Cholesterol | 25 mg | |
| Sodium | 960 mg | 42% |
| Potassium | 800 mg | 17% |
| Calcium | 450 mg | 35% |
| Iron | 5 mg | 28% |
