INGREDIENTS

36 each  6" Yellow Corn Tortillas (06942)  
2 Tbsp.  Olive Oil  
2 each Spanish Onions , chopped 
4 each  Garlic Cloves , minced 
16 oz. Chunky Salsa Rojo , prepared 
4 Tbsp.  Achiote with Annatto Powder 
2 Tbsp. Ground Cumin  
1 cup  Cilantro , fresh , chopped 
1 cup Green Manzanilla Olive , chopped 
4 each  Limes , juiced 
12 oz. Sweet Corn , canned , drained 
3 lbs. Canned Tuna , packed in oil 
Salt and Pepper , as needed   
36 oz.  Salsa Verde , chunky , prepared 

DIRECTIONS

1.) Pre-heat oven to 350°F.

2.) In a large sauté pan, over medium heat, heat the olive oil and add the onion and cook until almost translucent. Add the garlic and sauté 3 minutes. Add the salsa rojo, achiote, cumin, cilantro, olives, lime juice, sweet corn and the tuna with oil. Combine and bring mixture to a boil. Reserve warm.

3.) To prepare plate: Warm three tortillas and place ¼ cup (2.25 oz.) of tuna filling in each, and roll. Place three tortilla rolls in an individual baking dish, top with 3.0 oz. salsa verde and warm in the oven for 10 minutes. Serve.

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