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Easy Tuna Tacos

Course: Main Course
Cuisine: Mexican
Keyword: tacos, tuna
Servings: 6


  • 1/3 cup Magnolia Real Mayonnaise
  • 2 tsp chopped garlic
  • 6 pieces small flour tortillas or pita bread lightly warmed or toasted
  • 1/2 cup shredded lettuce leaves
  • 1/2 cup sliced cucumber
  • 1 piece tomato, sliced 100 grams
  • 1 can (185 g)San Miguel Del Mar Tuna Chunks in Oil drained


  • To make garlic sauce, mix mayonnaise and garlic then set aside.
  • In the center of each flour tortilla, place 1 to 2 tablespoons of lettuce leaves, cucumber slices, tomato slices, and tuna. Drizzle with garlic sauce.
  • Fold tortilla to secure filling.


  • Keep tortillas in the refrigerator for up to a week and freeze for up to 3 months.
  • To warm store-bought tortillas: (1) heat in a dry hot pan over medium heat for about 30 seconds on each side, (2) wrap stacked tortillas in a paper towel, then wrap in aluminum foil and bake at 300°F for about 10 minutes and (3) cover tortillas with a damp paper towel and microwave for 1 minute.
  • Buy salad greens that are bright in color, leaves crisp, free of blemishes, and smell fresh.