The simplicity of a sandwich, the combination of flavors and the versatility with which we can adapt it to our liking, make it the perfect sandwich for lunch or dinner.

Ingredients:

1/2 Cup of Jalapeños
​2 Teaspoons Cream Cheese
1 Pinch of Black Pepper
bread of your choice
1 Pouch of Dolores® Tuna with Mayonnaise and Jalapeños

Process:
Brown the 2 slices of bread on both sides, add butter.
Spread a slice with cream cheese, season with black pepper, place jalapeño pieces well distributed, and add the amount of tuna with vegetables to taste, personally I decided to drain the oil from the tuna, and cover with the other slice of bread.

Transform traditional tuna salad with a few simple changes to a recipe that combines mayonnaise with a hot chili sauce to create a mildly spicy, mildly smoky, and refreshingly tangy flavor profile. Spoon the Dolores Tuna® onto crisp toast and top with tomato, avocado, cilantro and red onion.

Ingredients:

• 2 Cans of Tuna Dolores®
• 1/3 Cup of Mayonnaise
• 3 Tablespoons of hot sauce
• 4 Toasts

Process:

Combine Dolores Tuna®, mayonnaise, and hot sauce in a medium bowl.
Spread the tuna salad evenly on each toast. Top with desired ingredients.

Unlike traditional tacos, these ones use corn tortillas for the shell and they are stuffed with Dolores Tuna®. What makes them a stand out dish is that they are then pan-fried on both sides until golden and crispy.

Ingredients:

• 1 Tablespoon of corn oil
• ¼ Piece of onion, finely chopped
• ½ Yellow bell pepper, seeded and diced
• 1 Zucchini, cut into cubes
• 1 Can of Dolores® Tuna
• 1 Cube of Tomato Concentrate
• 1 Cup of tomato puree
• 12 Taco corn tortillas, warm
• Wooden chopsticks
• Corn oil, for frying

Process:

Heat the oil and fry the onion until it is transparent, add the pepper and zucchini, cook for 5 minutes or until the vegetables are cooked, add the Dolores® shredded smoked tuna and cook for 2 more minutes.

Blend the Tomato Concentrate with the water, pour over the previous mixture and cook for 5 minutes or until the liquid has slightly evaporated.

Fill the tortillas with the tuna mixture and close with toothpicks. Fry the whiting in the hot oil, drain the excess oil on absorbent paper and enjoy.

Stuffed avocados are a delicious low-carb, keto, and paleo-friendly lunch or snack recipe. A simple combination of tuna salad and avocados, they’re easy to make, loaded with healthy protein and will keep you satiated long after lunch is over.

Ingredients:

• 4 Avocados
• 2 Dolores Tuna® cans
• 1/4 Cup mayonnaise
• 1 Stalk of celery, diced
• 1-2 Tbsp chopped parsley, chives and/or other herbs
• Salt and pepper, to taste

Process:

Add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl. Stir together until well combined.
Slice the avocados in half and remove the seed. Dollop a few spoonfuls of tuna salad onto each avocado half.

Ingles: This nostalgic Tuna Recipe! It’s a seriously simple pantry meal that gives us cozy nostalgic vibes…and it works as a make-ahead lunch too.

Ingredients:

• 2 Dolores Tuna® cans
• 1 Cup of orange juice
• ½ Cup of lemon juice
• ½ teaspoon of salt
• ½ teaspoon ground black pepper

For the ceviche:

• 2 Tablespoons diced onion
• 2 Diced jalapeno peppers
• 1 Tablespoon of olive oil
• 3 Tablespoons of cilantro washed, disinfected and chopped
• 1 Ripe but firm avocado, diced small
• 1 Ripe but firm mango, diced small
• 1 Pinch of pepper
• ½ ripe but firm avocado, sliced
• Tortilla chips to taste
• Lemons cut into quarters

Process:

Cut the fresh tuna medallions into small cubes and reserve.
Mix orange juice, lemon juice, salt and pepper in a bowl. Add the Dolores Tuna® can, cover with plastic and refrigerate 30 minutes.
Combine onion, jalapeños, olive oil, cilantro, and salt. Mix with the tuna and add avocado, mango, salt and pepper. Correct seasoning. Decorate with avocado slices and accompany with tortilla chips and lemons.

Here’s a tuna recipe that’s everything comfort food: Dolores Tuna® and Jicama Taco! The creamy mayo-based dressing is sweet, tangy, and savory. Add jicama and ginger, and it’s a great tuna recipe for picnics, lunch, and dinner!

Ingredients:

For the vinaigrette:

• ½ Cup of rice
• 2 teaspoons ground cardamom
• 2 teaspoons of brown sugar
• 1/3 teaspoon of salt
• 1 Tablespoon sesame oil
• 2 tablespoons grated ginger
• 2 tablespoons of lemon juice

For the mayonnaise:

• ½ Cup of mayonnaise
• ½ teaspoon wasabe powder

And…:

• 12 Very thin slices of small jicama 1 cup of Italian squash in sticks.
• 1 Peeled carrot, in sticks
• 1 Can of Tuna Dolores® yellow fin oil in pieces
• 1 Cup purple cabbage, thinly sliced
• 1 Small avocado sliced
• 1/3 Cup of coriander sprouts

Process:

In a bowl combine rice vinegar, ground cardamom, brown sugar, salt, sesame oil, grated ginger, and lemon juice. Booking.
Mix the mayonnaise with the wasabe and salt. Booking.
Place a slice of jicama in your hand. Spread a little of the mayonnaise and arrange pumpkin and carrot sticks, tuna pieces, purple cabbage, avocado. Garnish with the coriander sprouts. Repeat the operation with the rest of the jicama.
Accompany with the rest of the mayonnaise and vinaigrette.