This Atun a la Veracruzana is made from canned tuna and other pantry ingredients thrown into a zingy vinaigrette dressing. It's a super simple and delicious way to use food from your closet.
Atun a la Veracruzana is not your boring tuna salad. It is a little spicy and dressed in a tangy vinaigrette. You wonder why you've never done it before.
This is such an easy and delicious recipe too. It uses all ingredients from the pantry and cupboard.
Throw them all together and BOOM! Grab a fork because the food is ready.
More preserved tuna recipes: Salpicon de Atun and Tuna balls in Salsa Verde
Canned tuna tomato pickled onion pickled Jalapenos olive capers white distilled vinegar olive oil Oregano
These are all ingredients from the pantry except tomatoes. If you do not have tomatoes, just omit.
If you see a dish that is "a la veracruzana“That means it includes olives, tomatoes, onions and pickled jalapenos (or chile guero).
Since this is a recipe meant to be pantry-friendly, we instead use pickled jalapenos.
This recipe is very similar Camarones a la Veracruzana and Pescado a la Veracruzana
- Open two cans of tuna.
- Empty as much of the liquid as possible.
Believe it or not, this recipe is actually good for you. It is full of flavor and low in calories. Best of both worlds, right? Plus, canned tuna is a great source of protein.
Is canned tuna good for you? Tuna has protein, almost no fat and is rich in omega-3 fatty acids. It helps maintain lean muscle tissue and is a heart healthy food.
Here's how to do it
Add all the ingredients in a large container. Even the carrots from the pickled jalapenos were used for texture. This is completely optional.
Make sure you use a baking tray or something big enough to fit all the ingredients.
Easy to adjust
There are other ingredients you can add: nopales, green beans, peas, carrots, pecans, walnuts, celery or pickles.
Add a mixture of these or all of these to the recipe. They will all work and taste delicious!
- Add olive oil, vinegar and oregano in a separate bowl.
- Whip to combine.
This is a tasty and tangy vinaigrette. You can even make it in advance and use it on a green salad or on a cold pasta salad.
To make vinaigrette spicier, add some of the pickling juice from jalapenos.
Swap it out
This recipe calls for white distilled vinegar. You can also use lime or lemon juice. Instead of whole oregano, you can also use painted oregano.
- Pour vinaigrette over tuna.
- Mix to combine.
The longer it sits, the better it tastes. Be very careful and make sure it stays cold. You don't want anyone to get sick.
This is also the time to taste salt.
Notice how it is no salt used in this recipe. That's because the olives and capers are salty. You can add more salt if you want.
Unlike regular tuna salads, you can freeze this dish because there is no mayo. It will last up to 6 months in a sealed bag with all air removed. In the refrigerator it will last up to 5 days.
What to do with it?
- Homemade Tostada
- potato chips
- Green salad
- Refried beans
- Mexican rice
- Arroz Blanco
This has to be one of the easiest recipes ever! It's also incredibly economical.
Make a large batch and store it in the fridge for several days. It holds up well even when dressed. Great for breakfast and parties.
A bite and you know this is a keeper! Hope you enjoy it.
Atun a la Veracruzana
This Atun a la Veracruzana is made from canned tuna and other pantry ingredients thrown into a zingy vinaigrette dressing. It's a super simple and delicious way to use food from your closet. Course: Lunch Food: Mexican Preparation Time: 15 minutes Total Time: 15 minutes Servings: 4 People Calories: 229kcal
- 1/2 cup white distilled vinegar
- 1/4 cup olive oil
- knife oregano
- 2 cans of tuna
- 1 tablespoon cloak
- 1/2 cup olives halved
- 1/4 cup pickled onion cubes
- 2 pickled jalapenos cubes
- 1 tomato dice (optional)
- Add vinegar, olive oil and oregano in a bowl.
- Whisk until blended. Set aside.
- Open and empty the liquid from tuna cans
- Add the drained tuna, capers, onions, jalapeno, olives and tomato (if using) to a large baking dish.
- Pour vinaigrette over all the ingredients.
- Mix thoroughly to combine.
- Serve and enjoy!
Other optional ingredients:nopales, green beans, peas, carrots, pecans, walnuts, celery or pickles. Replace it:
- You can also use lime or lemon juice.
- Instead of whole oregano, you can also use painted oregano.
Taste to salt. Notice how it is no salt used in this recipe. That's because the olives and capers are salty. You can add more salt if you want.
Calories: 229kcal | Carbohydrates: 2g | Protein: 17g | Fat: 17 g | Saturated fat: 2g | Cholesterol: 31 mg | Sodium: 659 mg | Potassium: 181 mg | Fiber: 1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 1 mg | Calcium: 23 mg | Iron: 2 mg