Ingredients:
- 3 Tbsp Mex-Can Cilantro Sauce.
- 1 cup of greek yogurt.
- 1 Tbsp of chives.
- 1 lime.
- ½ tbsp of vinegar.
- 1 pinch of pepper.
35 minutes
4 servings
Appetizer
Low
Difficulty
How to prepare:
- Mix the mayonnaise with the Mex-Can Smoky Habanero Sauce.
- Cut the tuna into semi-thick slices and season with salt & pepper. Sear both sides.
- Spread the mayo mixture on the tortilla chips and top with the tuna slices, avocado, and a bit of lime juice.
![Vinaigrette Pepper Leaf Plant](https://i0.wp.com/mex-can.store/wp-content/uploads/2021/12/Vinaigrette-of-Mex-Can-Habanero-Sacred-Pepper-Plant.png?fit=300%2C268&ssl=1)
Vinaigrette of Mex-Can Habanero Pepper Leaf Plant
Ingredients: 4 Tbsp Mex-Can Habanero Pepper Leaf Plant. 1/ 2 cup lime juice. 1 Tbsp of Mustard. 2 Tbsp vinegar. 1 pinch of sugar or
![Guava Jam Vinaigrette](https://i0.wp.com/mex-can.store/wp-content/uploads/2021/12/Vinaigrette-of-Guava.png?fit=300%2C285&ssl=1)
Vinaigrette of Guava
Ingredients: 4 Tbsp Mex-Can Guava Jam. 200 ml apple cider vinegar. 100 ml olive oil. 1 Tbsp garlic powder. 1 Tbsp dry thyme. Salt and
![Black beans dip recipe](https://i0.wp.com/mex-can.store/wp-content/uploads/2021/11/Dip-de-Frijol_producto_baja.jpg?fit=300%2C200&ssl=1)
Bean and morita chile dip
Ingredients: 1 tablespoon of oil. 1 garlic clove, minced. ¼ cup white onion, minced. 2 cups of refried black beans. 1/3 of Cup of Mex