1. Lay bacon strips parallel on plate cover with paper towel and microwave on high 1-3 minutes or until crispy. Cool slightly, and crumble and set aside. Slice olives and set aside. In large skillet add: 2 Tbsp Medeiros Extra Virgin Olive Oil, onion, celery. Saute' on medium heat until onions are clear and celery slightly cooked stirring occasionally. Mix in: Diane's Garden Diced Tomatoes (with juice), Diane's Garden Diced Tomatoes with Green Chilies (well drained), Portside Chunk Light Tuna (very well drained). Sprinkle 1/2 tsp Marcum Lemon Pepper, 1 pinch Marcum Oregano, 1 pinch Marcum Garlic Salt over mixture. Stirring occasionally until Hot. Layer each Senora Taco with toppings as follows: 14/ cup hot tuna mixture, 1-2 Tbsp each Coburn Farm Shredded Cheese and Lettuce, 1 Tbsp Coburn Farms Sour Cream, 3-5 Kurtz Olive slices. Sprinkle with approximately 1/2 strips of bacon crumbles.
My 2 girl friends and I started a diet club called "The Bikini Chicks " and I was looking for a way to incorporate naturally low-fat high protein tuna into our diet several days a week in a way that would be fun and easy to prepare. It also had to taste good or I knew we wouldn't stick with it. One of the girls has a Hispanic background and gave me the original idea of the tuna burrito. Later I expanded the recipe to include tostadas and tacos. And with her help taste testing of course I developed the Fiesta Tuna Taco Recipe for the Save-a Lot Fuel Your Family Contest. It makes a great family meal that is nutritious and delicious. So good you think you are eating out. According to my friend "It has an authentic Mexican taste " and it's a snap to prepare. We love it! "