A Peruvian-style creamy tuna sandwich with mild salsa criolla and fresh vegetables on sandwich bread. Fresh, filling, and practical for lunchboxes or quick afternoon snacks.
Drain the tuna very well and flake it with a fork, leaving a few small pieces for texture. Finely chop the red onion and ají limo. Slice the tomato thinly and lightly pat it dry; wash and thoroughly dry the lettuce.
Mix the red onion, ají limo, and lime juice for about 20 seconds. Add the tuna
Turn what you find into an experience you can actually bring to your kitchen.
Place lettuce on two slices of sandwich bread, divide the tuna filling over them, and top with the tomato. Close with the remaining slices and press very lightly to set the sandwiches. Serve or pack immediately; the filling should stay inside the bread, while the dry lettuce helps protect it from moisture.
