TUNA FLAUTAS WITH AVOCADO DRESSING

PORTIONS: 4

INGREDIENTS

2 cans tuna fish in water and drained (5 oz. each)

½ cup sweet diced onions

¼ cup thinly scallions

1 Tbsp. chopped oregano

½ cup red peppers chopped

¼ tsp. ground cumin

¾ cup shredded cheddar cheese

¾ cup shredded Monterey jack cheese

½ tsp. salt or to taste

½ jalapeño pepper chopped with seeds

8 flour tortillas (8” each)

1/3 cup vegetable oil for frying the flautas

SALAD

4 cups romaine lettuces

24 cucumber slices

12 cherry tomatoes halved

24 calamata olives pitted

AVOCADO DRESSING

1 avocado peeled, pitted made puree

2 Tbsp. olive oil

2 Tbsp. fresh lemon juice

½ tsp. salt

¼ tsp. ground pepper

PREPARATION

In a bowl mix the flaked tuna fish with the onions, scallions, oregano, red peppers, cumin, cheddar cheese, Monterey jack cheese, salt and jalapeño pepper.

Lay down the flour tortillas on the preparation table.

With a cook’s brush wet one side of the flour tortillas

Fill in a side of the flour tortillas with the tuna mix and roll it.

Heat up an skillet with the oil at moderate temperature and fry the flautas all around until it has a golden color. Place the flautas in a baking tray and finish cooking until it reaches an internal temperature of 155° degrees F.

Divide salad, cucumbers, tomatoes and olives in 4 plates.

Puree the avocado and incorporate the olive oil, lemon juice, salt and pepper.

On each plate, place 2 flautas on top of lettuces. Pour dressing on the flautas and lettuces.

Serve immediately.