It looks a little gross I know, the salsa definitely looks more brown in this picture than it does in real life. The tuna adds some good protein and Omega-3s to the dish, but it does make the salsa look a little less palatable.
Ingredients:
1 avocado
1 tomato
1 jalapeno
1 Lime
Salt
Pepper
2 packs of tuna (drained)
Corn Tortillas
Cheese
To make the salsa, first dice the tomatoes. Then dice the avocado, to do this slice the avocado in half. Use your knife to pop out the core. Use a butter knife and slice the avocado still in the peel, don't push through the peel. Cut the avocado lengthwise and crosswise. Use a spoon to scoop out the avocado into the same bowl as the tomato. Dice the jalapeno very finely, I cut out the seeds and the ribs as well so that the heat level is reduced. Roll the lime on the counter, really push into it to get the juices activated. Stick a fork into the lime and wiggle the fork, you should get juices bursting forth. Add lime to your taste level, I don't like my salsa to be too limey. Taste your salsa to make sure it is the way you like it and then mix in your tuna. Taste to make sure your spice levels are ok, at this point add salt and pepper as needed. You can use this as a dip or you can do as i did and use it to top a delicious open faced quesadilla.
When I make my quesadilla, I grill one side of my tortilla for just a minute. While it is cooking I spritz a tiny bit of cooking spray on the other side of the tortilla and a sprinkle of salt. Then I flip it over and add the cheese. The spritz and the salt help make the under side of the tortilla a little crunchy. I can eat a whole tortilla pictured above, with about a half cup of salsa. Normal people may want to have two.
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