Recipe

Mexican Coastal Tuna Recipe

	Pinotnoir / All my dishes 1 month, 3 weeks ago This is an original recipe I stole from my cooking club tour guide/chef friend Topher. He would be honored to have it published I'm sure. He introduced this to us on a warm sunny spring day while Kayaking down the White River. Perfect lunch to enjoy outdoors.... More Prep:20m Cook:10m Servings:5	Pinotnoir
	quick lunch

Does this look good? Yeah! / Nope

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Ingredients

5 cans tuna in water

3/4 cup chopped red onion

1 lemon

1 lime

1 orange

1 habanero pepper

1 tablespoon olive oil

1 bag of fresh baby spinach chopped

1/2 cup chopped cilantro

salt and pepper

Pocket Pita bread or fajita size flour tortillas

sandwich sliced dill pickles

Directions

Open cans of tuna, make sure you squeeze out all liquid and place in large mixing bowl - you want the tuna dry.

add juice of lemon, lime and orange and "cook" an hour or even overnight in the fridge.

add chopped onion, finely chopped habanero pepper mixed with a little olive oil, chopped spinach, chopped cilantro and mix well.

Place a pickle slice in a pita pocket and fill with the tuna mixture or wrap in tortilla and devour with a glass of lemonade or your favorite beer. Yum!

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