Name: Summer Tuna Cups with Aguachili
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 5 cloves of garlic; 4 tomatillos – quartered; 1 long green chili pepper – stem removed with or without seeds; 2 jalapeno’s - stems removed with or without seeds; 1 ½ tsp. sea salt; 2 cups of fresh cilantro; Juice of 4 limes; 2 packages StarKist Selects E.V.O.O.; Butter lettuce leaves; Mango – sliced; Tomato – sliced; Red onion – sliced; Hearts of Palm – sliced

Ingredients

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For the Aguachili:

5 cloves of garlic
4 tomatillos - quartered
1 long green chili pepper - stem removed with or without seeds
2 jalapeno’s - stems removed with or without seeds
1 1/2 tsp. sea salt
2 cups of fresh cilantro
Juice of 4 limes

For the Tuna Cups:

2 packages StarKist Selects E.V.O.O.
Butter lettuce leaves
Mango - sliced
Tomato - sliced
Red onion - sliced
Hearts of Palm - sliced

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Instructions

For the Aguachili:

Heat a large cast iron frying pan and place the quartered tomatillos, jalapenos and garlic cloves in the dry pan and let them achieve a nice char.
Set them aside and let cool.
Place the cooled peppers, garlic and tomatillos in a blender, along with the fresh cilantro, sea salt and lime juice and blend for a nice consistency.
Refrigerate until ready to use.

For the Tuna Cups:

Clean, pat dry and open the butter leaves.
Fill each leaf with the mango, tomato, red onion, hearts of palm and the StarKist Selects E.V.O.O..
Drizzle each cup with the fresh Aguachili.

Prep Time: 10 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 4