The blonde mermaid patiently answering the little inquisitive boy’s questions from the tuna commercials convinced me to buy a can at the grocery store. I typically walk right past them, maybe pausing halfway down the aisle to glance at canned beans or salsa if I’m running low on cooking time and can’t make them myself. But the tuna, tucked away on the very bottom shelf behind a gaudy display for Hot ‘n Spicy Cheez-Its, never caught my eye.
Growing up, Mom banned anything from the kitchen that would make the house smell like Fisherman’s Wharf. That included all seafood, especially fish, although she relented if it could be grilled outside where the salty stench could only offend the birds and butterflies. Needless to say, we never ate tuna out of a can. Ever.
Granted, it needed a little love and moisture after being tightly compressed in the can for so long. But with a generous dollop of salsa (or three), these soft tacos are a delicious introduction to the world of quick “gourmet” canned-food dinners.
For a fishier taco, use an entire can of tuna in each soft taco. Substitute your favorite cheese or taco toppings. Optional: serve with guacamole and sour cream, if desired.
2 whole-wheat tortillas
1 (4 oz) can tuna, packed in water
¼ c. grated mozzarella cheese
½ c. shredded lettuce
¼ c. grated carrots
salsa, to serve
- Preheat oven to 400° (or use a microwave later).
- Divide the tuna between the two tortillas, laying it down in the center but leaving a 1” section free at either end. Sprinkle half of the cheese over each portion of tuna. Bake at 400° for 1 min, just until cheese melts. (Or if using microwave, cook for 20-30 seconds until cheese melts.)
- Top each with half of the lettuce and carrots. Roll up and serve with your favorite salsa.