Sándwich de atún a la mexicana 🥪 
Mexican-Style Tuna Sandwich 🥪
My husband loves this sandwich to take to work. It keeps well for several hours, doesn't have a strong smell, is mayonnaise-free, and is rich in protein and vegetables😋. The quantities are for 4 sandwiches. Ideally, make the filling a day before and simply assemble in the morning. It lasts well for a couple of days in the fridge.
Mexican-Style Tuna Sandwich 🥪
My husband loves this sandwich to take to work. It keeps well for several hours, doesn't have a strong smell, is mayonnaise-free, and is rich in protein and vegetables😋. The quantities are for 4 sandwiches. Ideally, make the filling a day before and simply assemble in the morning. It lasts well for a couple of days in the fridge.
Cooking Instructions
- 1
Finely chop the onion, tomato, garlic, and pepper, and set aside.
- 2
Drain the tuna cans well and place in a pan with a little oil over medium heat. Stir constantly; this step is to evaporate more water from the tuna, as we want it dry.
- 3
Now add the chopped vegetables, mix, and add a little salt. Continue cooking over low heat, stirring occasionally, allowing it to lose liquid. This takes about 10 minutes. Meanwhile, finely chop the cilantro and add it when the tuna looks like a paste. The cilantro will give a fresh flavor and soften the fish smell.
- 4
Continue cooking over low heat until it looks golden. Remove from heat and let cool.
- 5
To assemble the sandwich, lightly toast 2 slices of bread, in an air fryer for 2 to 3 minutes, or on a griddle for a little longer. This helps the bread better withstand the moisture of the ingredients.
- 6
Spread one slice with refried beans and the other with avocado. Then add a few spoonfuls of the cooked tuna and close the sandwich. Wrap to take with you, and it's ready.
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