Cuban Reuben Tuna Sandwich
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Spicy Tuna Taco Cups
Serves2
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
2 large whole-wheat flour tortillas
2 tbsp (30 mL) each fat-free sour cream and mild salsa
1/2 tsp (2 mL) ground cumin
4 cups (1 L) mixed salad greens
2 cans (85g each) Clover Leaf Flaked Light Tuna - Spicy Thai Chili
1/2 cup (125 mL) chopped tomato
1/4 cup (50 mL) corn kernels
1 green onion, sliced
1/2 avocado, chopped (optional)
1/4 cup (50 mL) shredded Cheddar cheese (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 two toasted cups and sprinkle with cheese (if using) . Makes 2 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 | 710 | |
| Fat | 28 g | 43% |
| Saturated Fat | 7 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 35% | |
| Cholesterol | 45 mg | |
| Sodium | 1360 mg | 57% |
| Carbohydrate | 85 g | 28% |
| Fibre | 11 g | 44% |
| Sugar | 16 g | |
| Protein | 31 g | |
| Vitamin A | 100% | |
| Vitamin C | 35% | |
| Calcium | 30% | |
| Iron | 100% |
Claims per serving
| Very High Source of Fibre | - Excellent Source of Protein |
| - Excellent Source of Vitamin A | - Excellent Source of Vitamin C |
| - Excellent Source of Calcium | - Excellent Source of Iron |
