This is essentially pico de gallo mixed with tuna. In Mexico it is typically eaten on tostada shells. I like it on thin rye crisps but any healthy cracker or chip will work.
Minutes to Prepare: 10
Number of Servings: 2
INGREDIENTS
1 large onion chopped
2 large tomatoes (no need to seed)
bunch of cilantro (to taste)
400 grams of Tuna (large can)
juice from 1 lime
DIRECTIONS
Chop the onion and cover very liberally in salt in a bowl. Cover the salted onions in water (this will get rid of the aftertaste of the onions.) Let them sit for 30 minutes (ideally.) After they have soaked, drain them and rinse the salt off with running water.
Chop the tomatos and cilantro and mix in a large bowl with the onions. Squeeze juice over the vegetables. Open and drain the can of tuna and add to the vegetable mixture. Flake the tuna into bit sized pieces and gently toss the ingredents.
Voila! Enjoy.
*This makes 2 very big personal servings. It could be 4 smaller servings. I always eat a big bowl because it’s so few calories and yet so delicious.
Number of Servings: 2
Source: highproteinbreakfast.net/au...