Directions
- 1Cut the tortillas in half.
- 2Shape each half into a cone and secure with a toothpick.
- 3Place the tortilla cones on a baking sheet lined with parchment paper.
- 4Brush with oil and sprinkle with sesame seeds.
- 5Bake the tortilla cones until golden brown.
- 6In a bowl, combine tuna, red cabbage, corn, red beans, black beans, pickles and baby spinach.
- 7Add mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and olive oil.
- 8Mix well to combine the salad ingredients.
- 9Dip the top of each cone in oil, then in chopped dill.
- 10Fill each tortilla cone with the prepared salad.
- 11Garnish with pomegranate seeds.
- 12Serve the tuna salad cones immediately.
Ingredients
- canned tuna in olive oil
- red cabbage
- corn
- red beans
- black beans
- pickles
- baby spinach
- mayonnaise
- Greek yogurt
- Dijon mustard
- lemon juice
- olive oil
- salt
- pepper
- tortilla bread
- sesame seeds
- chopped dill
- pomegranate seeds
Equipment
cutting boardknifebaking sheetovenbowl
Tips
- Cut the tortilla bread in half and shape it into a cone.
- Brush the cones with oil and sprinkle with sesame seeds before baking until golden brown.
- Fill the cones with salad and garnish with dill and pomegranate seeds for an attractive presentation.
Related recipes
Mexican Inspired Roasted Elote Cucumber Salad
Mexican · Salad
Tex-Mex Chopped Chicken Salad
Mexican · Salad35m
Mexican Street Corn “Chicken” Salad
Mexican · Salad
Black bean salad
Mexican · Salad
Charred Poblano Chili & Lime Black Bean Salad
Mexican · Salad
Bean and Corn Salad
Mexican · Salad
Street Taco Chicken Salad
Mexican · Salad
New Favorite Salad
Mexican · Salad
Mexican Chicken Corn Salad
Mexican · Salad
Taco Pasta Salad
Mexican · Salad
Egg Salad Wrap
Mexican · Salad
Maple Bacon BBQ Chicken Bowl
Mexican · Salad