This is an easy lunch to prepare ahead of time and take to work.
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Step 1
- Combine the tomato, onion, celery and cilantro in a bowl. Squeeze the juice of the lime and mix in gently. Add the already drained tuna and blend.
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Step 2
- Add diced jalapeño (optional). Season lightly with salt and sprinkle more lime juice if needed. Cover and chill in the refrigerator for 20 minutes.
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Step 3
- Warm corn tortillas in a hot skillet or comal. Divide the tuna salad among three tortillas and roll up.
