1 can of tuna with corn La Sirena

  • 4 servings
  • 30 minutes
  • International
  • 3 tablespoons olive oil
  • 2 medium red onions, thinly sliced
  • Salt
  • 1 teaspoon chipotle powder or hot paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • 1 ripe mango—peeled, pitted and cut into 1/4-inch dice
  • 1 medium cucumber—peeled, seeded and cut into 1/4-inch dice
  • 1 serrano or jalapeño chili, seeded and very finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped cilantro
  • 1 can of tuna with corn La Sirena
  • Romaine lettuce


Light a grill or preheat a grill pan. In a large skillet, heat 2 tablespoons of the olive oil. Add the onions, season with salt and cook over moderately high heat until softened and browned, about 8 minutes. Add the chipotle powder and cook for 30 seconds. Add the oregano and the vinegar and cook for 1 minute. Transfer to a plate.


Meanwhile, in a bowl, combine the mango, cucumber, serrano, lime juice and cilantro and season the salsa with salt.


Grill the tortillas until hot and soft, about 10 seconds. Stack the tortillas and wrap them in foil to keep warm. Thinly slice the tuna and transfer to a platter. Serve with the onions, salsa, and tortillas. Let everyone make their own tacos.