Zesty Tuna with Mexican Seasonings
|Corn tortillas||4 , cut into 1/4 inch wide strips|
|Canned tuna in water||6 1⁄2 Ounce, drained (1 Can)|
|Plum tomatoes||3 Medium, coarsely chopped|
|Carrots||2 Medium, coarsely chopped|
|Scallions||4 , coarsely chopped|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Fresh lime juice||3 1⁄2 Tablespoon|
|Olive oil||1 Tablespoon|
|Hot pepper sauce||3 Drop|
|Garlic||1 Clove (5 gm), minced|
|Grated lime zest||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Lettuce leaves||8 (Boston / Bib / Butter Crunch)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
1. Preheat the oven to 375°. Place the tortilla strips on a baking sheet and bake for 10 minutes, or until crisp.
2. Meanwhile, flake the tuna into a large bowl. Add the tomatoes, carrots, scallions, and cilantro, and toss together.
3. In a small bowl, combine the lime juice, oil, hot pepper sauce, garlic, lime zest, oregano, cumin, salt, and pepper. Pour the dressing over the tuna and vegetables, and toss to distribute the dressing.
4. Place the lettuce leaves on a platter. Divide the tuna mixture among the lettuce leaves. Serve 2 lettuce cups per person and top each with tortilla strips and 1 tablespoon of yogurt.