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Nutrition

1 cup

1 bowl

1 spoon

Dolores® Tuna

¼ of olive oil

2 onions sliced into a half moon

1 cup of peas

3 Carrots cut into match sticks

3 cups of lettuce chopped into small pieces

Apple vinegar

Salt and pepper

1 spoon of oregano

3 cans of Dolores® tuna in oil

4 sliced avocados

3 sliced tomatoes

Place the 3 spoons of olive oil into a pan and fry the onions, just until they are slightly soft. Then let them cool down. Heat 2 cups of water and boil the peas and carrots until soft. Drain and put them aside. Mix the onions, peas, carrots, lettuce, vinegar, salt, pepper, oil and oregano in a bowl. Place the Dolores® Tuna in oil and mix carefully. Serve it over the avocado and tomato slices. You can use tostadas too.

1 cup

1 spoon

Dolores® Tuna

1 frying pan

For the dressing:

½ cup of Mexican Sour Cream

1 spoon of fresh mint

1 pinch of salt

For the croquettes

2 cans of Dolores® tuna with vegetables

1 spoon of dry oregano

1 serrano pepper chopped

1 pinch of salt

1 pinch of black pepper

2 eggs lightly battered

⅓ cup of breadcrumbs

½ cup of canola oil to fry

For the dressing:

Mix the sour cream with the mint and pinch of salt in a small bowl. Cover the bowl and keep refrigerated.

For the croquettes :

In a bowl mix the 2 cans of Dolores® Tuna with veggies, oregano, serrano pepper, salt and pepper. Add the egg. Make the croquettes and place them on a dish. Heat the oil in the pan and fry the croquettes evenly on all sides until light brown. Place them on a paper towel. Serve with sour cream.

*If you don’t want them spicy, remove the veins and seeds from the serrano pepper.

1 cup

1 spoon

1 bowl

Dolores® Tuna

For the salad:

Oil to fry

2 Cups of sliced cabbage

1 cup of shredded carrot

1 garlic

Vinegar and lemon juice

For the cabbage and carrot salad:

Fry 2 cups of shredded cabbage in oil until slightly soft and mix in a cup of shredded carrots, add the chopped garlic and lastly, add in 2 tablespoons of vinegar or lemon juice, set aside and drain.

For the mayo with chipotle:

Blend 1 cup of mayo with ⅓ of a cup of chipotle pepper and then add salt. Spread one and a half spoons of mayo on each tostada. Drain the Dolores® tuna in water and spread it over each tostada. Cover the tuna with the cabbage and carrot salad. Place slices of avocado on top.

For the mayo:

1 cup of mayo

1 small can of chipotle pepper.

For the tostadas:

2 cans of Dolores® tuna in water (drained)

1 avocados cut into slices

1 pack of corn tostadas