Tacos are loved by almost everyone I know. Although Tom sometimes complains because one can never eat a Taco with a certain countenance: I file it in my Non-Countenance recipes! But he too loves these great finger foods. The recipes I have for tacos are mostly with beef, chicken, pork - so when I saw this recipe with tuna in a German food magazine, I was delighted.
I also did a little research on tuna to check out the nutrition facts. The basic low-down is:
It is low in Saturated Fat and Sodium. It is also a good source of Vitamin B6 and Phosphorus, and a very good source of Protein, Niacin, Vitamin B12 and Selenium.
Together with kidney beans, which is very low in Saturated Fat and Cholesterol, a good source of Protein, Folate and Phosphorus, and a very good source of Dietary Fiber, and the corn, which is very low in Saturated Fat, Cholesterol and Sodium and a good source of Vitamin C and Folate, I thought this would be a great dish for the ARF/5-A-Day Tuesday entry over at Cate's Sweetnicks.
Phew! Armed with all this information I hope you enjoy making these great Tuna Tacos.
PS. I recently took part in My Dhaba's cooking competition. My entries were Spinach Soup with Coconut Milk and Chicken and Italian Oven Vegetables. As of today, April 11 through to April 20, the public opinion poll starts.
Maybe you'll find some time to check it out and nominate me as your favorite. I am counting on you! Details to vote can be found here.
2 white onions - chopped
2 cans of tuna in water without salt (each about 185 g)
250 g kidney beans - soaked overnight (or canned beans work fine too)
285 g corn
1 can of canned tomatoes - chopped (500g)
salt and pepper
Heat the olive oil in a large pan and gently sauté the onions until they are soft. Pour in the can of chopped tomatoes and sprinkle thyme, salt and pepper and allow to simmer for 10 minutes.
Add the beans, corn and the tuna and cook everything for another 5 minutes. At this point, if you are cooking for children too, then simply separate a portion for the little ones. Add chili powder according to your taste to the main mixture.
Warm the taco shells according to instructions. Line each taco shell with some lettuce and fill with the tuna mixture.
Serve with sour cream and guacamole.
I had these for lunch today and will be serving this to my men later this evening. So, first my verdict:
The fact that I was able to whip this together for a quick lunch gave the recipe a huge bonus point. I work from home and every now and then tend to skip my meals at the thought of cooking something. This was definitely quick and I had most of the ingredients in the pantry. I really liked the taste of the thyme and tuna together with the corn and beans. It was just right. The juices of the tomatoes harmonized really well with the rest of the ingredients. I was going to add a bit of grated cheese to the top but decided against it. It would not have gone so well. Now, I am completely stuffed.