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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Got this recipe out of a magazine and it looked so good I had to try it. Really great for a light summer dinner or lunch. (Prep time includes refrigeration). Ingredients:
15 ounces chunk white albacore tuna in water |
4 large tomatoes, chopped |
1/2 cup red onion, finely diced |
2 cups cilantro, lightly packed and chopped |
1/2-3/4 cup fresh lime juice |
2 jalapeno peppers, seeded and minced (optional) |
1 teaspoon salt |
1 head boston lettuce |
24 baked corn tortilla chips |
Directions:
1. Place tuna in a medium bowl and break into large pieces with a fork.
2. Add tomatoes, onion, cilantro, lime juice, peppers, and salt.
3. Stir to mix.
4. Cover and refrigerate 30 minutes or up to 6 hours.
5. Line plates with lettuce leaves and top with tuna salad.
6. Serve with chips.
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