THE BEST EASY TUNA TACOS

As Roman Catholics, we are now on our fifth week of Lent, and on Sunday will be Palm Sunday, the start of the Holy Week. In this time, we Catholics are encouraged to skip eating meats as part of the solemnity 

This is why I am sharing with you one of the best easy tuna tacos recipes. This will be perfect for the whole family and for busy working moms like me because it is super fast and easy to make. Ingredients are easy to find too including the San Miguel Del Mar Tuna Chunks in Oil!

Ingredients:

1/3              cup MAGNOLIA REAL MAYONNAISE

2                 tsp chopped garlic

6                 pc small flour tortillas or pita bread, lightly warmed or toasted

1/2              cup shredded lettuce leaves

1/2              cup sliced cucumber

1 (100 g)     pc tomato, sliced

1 (185 g)     can  SAN MIGUEL DEL MAR TUNA CHUNKS IN OIL, drained

Procedure:

1. To make garlic sauce, mix mayonnaise and garlic then set aside. 
2. In the center of each flour tortilla, place 1 to 2 tablespoons of lettuce leaves, cucumber slices, tomato slices, and tuna. Drizzle with garlic sauce.   
3. Fold tortilla to secure filling.                                               

Makes 6 servings. 

Tip/s: 

Keep tortillas in the refrigerator for up to a week and freeze for up to 3 months.

To warm store-bought tortillas: (1) heat in a dry hot pan over medium heat for about 30 seconds on each side, (2) wrap stacked tortillas in a paper towel, then wrap in aluminum foil and bake at 300°F for about 10 minutes and (3) cover tortillas with a damp paper towel and microwave for 1 minute.

Buy salad greens that are bright in color, leaves crisp, free of blemishes, and smell fresh.