Serves: 4
Total Calories: 35
1. Put the parsley, cilantro, jalapeños, vinegar, and water in a blender, and purée until very smooth. Reserve.
2. In a medium skillet, heat the olive oil over medium heat and cook the onion until softened, 3 to 4 minutes. Add the blended parsley mixture and cook until nearly dry, about 3 minutes. Add the tuna, salt and pepper. Reduce heat to medium-low and cook, stirring, 3 minutes, to blend the flavors. Transfer to a bowl. Cover and refrigerate until cold, about 2 hours. Serve with chips or as part of a salad.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tuna in Parsley Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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