Recipe by Chef Jamie Gwen
INGREDIENTS
3 cans (5 oz. each) tuna, drained
2 tbsp. Caribbean jerk seasoning
1 can (8 oz.) DOLE® Crushed Pineapple
1/2 cup plain yogurt
8 (6-inch) whole grain tortillas, warm
2 cups fresh spinach leaves
1/2 cup canned corn, drained and rinsed
DIRECTIONS
Break tuna into chunks and place in medium bowl. Sprinkle seasoning over tuna; gently toss to evenly coat.
Drain pineapple; reserve 3 tablespoons juice.
Stir together yogurt and reserved juice in small bowl.
Fill each tortilla with spinach and top with few chunks tuna. Spoon heaping tablespoon crushed pineapple over the tuna and top with corn. Drizzle each taco with pineapple yogurt sauce. Serve with red onion, green onions, pickled jalapeños and fresh cilantro, if desired.
Prep: 20 mins 4 Servings
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