Drain the Tonnino Tuna with Jalapeño, reserve the oil (put it aside in a small bowl) and chop the jalapeño
In a bowl mix the jalapeño, onion, sweet corn and pepper with mayonnaise and a splash of lemon juice.
Add one teaspoon of the oil you saved from the Tonnino Tuna, salt and pepper to taste
Mash the avocado with salt, pepper, a splash of lemon juice with a fork
Put the chalupa on a plate, top it by spreading the mashed avocado, add the vegetable salad then put the Tonnino Tuna Fillets on top, finish with coriander leaves
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