By: Toninno Tuna
- 2 Tonnino tuna fillets with jalapeño
- 1 bag tortillas for chalupas
- 1⁄2 an iceberg lettuce chopped into thin strips
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 onion thinly sliced
- 1 can small jalapeño peppers
- 1 cup yogurt sauce
- 1 natural yogurt
- 1⁄2 lemon (juice)
- 2 tablespoons olive oil
- 3 bunches parsley minced
- a pinch of salt
- a pinch of pepper
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Difficulty rating: easy
Mix all the ingredients for the sauce until you obtain a homogeneous mixture. On a plate place a tortilla, on top place the finely chopped lettuce, red and green bellpepper slices, 1⁄4 cup of the yogurt sauce; place on top 3 tuna fillet with jalapeño peppers. Over the preparation place another tortilla and repeat the procedure; once you finish the pyramid add the onion slices. Next to the pyramid place the small jalapeño peppers to decorate the plate. Serve immediately.
What is Toninno Tuna? Each Tonnino Tuna comes only with the finest cuts of yellowfin, wild-caught and carefully hand-packed in glass jars… if that sounds fancy, it’s because it is.
We’re also the first premium tuna to have flavors: olive oil, spring water, oregano, garlic, jalapeño and ventresca. Which all have an assortment of specific recipes for their one-of-a-kind flavors.
Not to shabby, huh?
Equally important is the fact that Tonnino is low in mercury and very rich in Omega 3… essential attributes for a gastrosopher: our type of foodie. Who basically is a gourmet that tastes food with the palate AND the conscious, meaning that they know where the food comes from, if its production is socially and environmentally responsible and if it’s healthy, as is the case with every Tonnino Tuna Jar.
Feel free to share anything and everything regarding fine dining, health and culinary stories with us… they’re welcomed and appreciated. Also check out our site to learn more and have access to all our recipes. Enjoy!
Contact: firstname.lastname@example.org Or visit: http://www.tonnino.com