 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Always looking for new ways to make tuna salad, I used leftover salsa ingredients to perk up this version. Quantities are estimates, use more or less of them according to your preferences. Great as a sandwich filling, on a salad or as part of a tuna melt (with Monterey-Jack cheese or Habanero Pepper Cheddar! Read more !) Ingredients:
2 6-oz. cans tuna in water, drained and flaked |
1 jalapeno, seeded and minced (or more, if you like) |
1/2 cup finely chopped red bell pepper |
1/2 cup chopped sweet onion, like vidalia or walla walla |
1/4 cup chopped cilantro |
salt and pepper to taste |
squeeze of lime juice (half a lime or so) |
1/2 cup mayonnaise (or to taste) |
Directions:
1. Mix all ingredients together.
|
|