Pantry dinner on the fastest weeknight. Those tuna creations cans are half your meal: shred two of them into a lime and hot sauce base, serve over crisped corn tortillas with cilantro, and you are done in under twenty minutes.

Serves 2. 15 minutes, 12 at the stove.

About 410 calories a serving, 27 g protein, 43 g carbohydrate, 19 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until a tortilla piece sizzles on contact, about 2 minutes. Fry 4 corn tortillas one at a time until golden and crisp, about 45 seconds per side, moving them with tongs. Transfer to a plate and salt lightly.5 min
2. Pour off all but 1 tablespoon oil from the skillet and reduce heat to medium. Add 1 minced garlic clove and 1/4 sliced red onion, stirring until the onion softens, about 2 minutes. Drain and shred the contents of both tuna cans into the pan, breaking apart any chunks.3 min
3. Stir the tuna with the garlic and onion until heated through, about 1 minute. Taste and adjust salt. Spoon the warm tuna onto the crisp tortillas and top with fresh cilantro leaves.

Note Swap fresh cilantro for sliced scallions if you prefer. Leftovers keep in a sealed container for two days; warm gently and add fresh cilantro just before serving. Serve with lime wedges, hot sauce on the side, and sliced avocado if you have it.