Quick Mexican Tuna Recipes

Quick and tasty ideas for canned tuna with a Mexican flair.

Picadillo mix:

• 2 T olive oil
• 2 medium onions
• 2 apples, diced
• 1 cup raisins
• 1 8 oz can of green chilis
• 1-2 fresh jalapenos
• 3 - 6 oz cans, Tuna
• 1 8 oz can tomato sauce

Spice mixture:

• 1 T cinnamin
• 1 t ground oregano
• 1/2 t ground cumin
• 1/4 t ground cloves
• 1 t chili powder
• 2 T chopped fresh cilantro
• salt & pepper to taste

Condiments:

• 1 dozen taco shells
• 1/2 lb grated cheese (jack, cheddar or Colby)
• 2-3 large tomatoes, chopped
• 1 head iceberg lettuce, sliced thin and chopped.
• taco sauce (bottled)

Serves 4

1. Heat the olive oil in a large skillet. Brown the onions and chilies and sauté lightly, then reduce heat to simmer and add spices and other picadillo ingredients. Heat for additional 10 minutes, covered, then turn off heat.

2. Prepare bowls with grated cheese, chopped tomatoes and lettuce.

3. Each person constructs their tacos by placing some of the picadillo mixture in a taco shell, adding cheese, tomato & lettuce, then taco sauce to taste.

Preparation time: 20-30 min

Cooking time: 30 min

Filling:

• 2 T olive oil
• 1 medium onion, chopped
• 1/2 cup Monterey jack cheese, grated
• 1 small can green chilies, chopped
• 3 - 6 oz cans, Tuna
• 2 t ground oregano
• 1 t ground cumin
• 2 t chili powder
• salt & pepper to taste

Sauce:

• 1 cup yogurt
• 1/2 cup Monterey jack cheese, grated
• 2 T fresh cilantro, chopped

1 dozen corn tortillas

1. Combine filling ingredients in a mixing bowl, stir to combine thoroughly. Combine sauce ingredients in a separate bowl.

2. Prepare enchiladas: Add 1 T oil to a small frying pan, lightly fry each tortilla, about 10 sec on each side. Remove to a small plate, and place several tablespoons of the mixture in the center of the tortilla, and roll it up. Place in a greased baking dish.

3. Pour sauce over the top of the enchiladas.

4. Bake tortillas in a 350 deg oven for 30 min.

Preparation time: 15-20 min

Cooking time: 20 min

Serves 4

• 1 dozen corn tortillas.
• 2 - 6 oz cans, Tuna
• 1 cup chopped celery
• 1 green pepper, diced
• 1 small onion, diced
• 1 medium tomato, diced

Seasonings:

• 1 t chili powder
• 1/2 t cumin
• 1 t fresh oregano (or 1/2 t dried)
• 2 T fresh coriander

Other

• salt and pepper to taste
• 1 cup grated cheese, (Swiss, cheddar or Monterey Jack)
• 2 cups chicken stock

. Preferably, the tortillas should be day-old or stale, but if you must use fresh ones, let them sit out for several hours to dry out. Tear them roughly into small pieces about 2" across.

2. Combine tuna, celery, pepper, onion and tomato in a mixing bowl. Add seasonings and mix well.

3. In a deep baking dish or Dutch oven, add a layer of tortilla pieces, cover with a layer of the tuna mixture, sprinkle with cheese. Continue, until all ingredients are used up. Pour the chicken stock over the dish when finished.

4. Bake in a 350 deg oven for 20 min.