Sunday, 26 July 2009

Tuna Salad

Stephanie invented this recipe and serves it often in her home in Mexico. She made it for us and it was delicious but she emphasized that the ingredients are added until the salad "looks and tastes right". Don't be afraid to substitute ingredients or amounts. The lime and cilantro are what make the taste special. It can be served with tostadas, taco chips, or crackers.

Dice (small dice)
1/2 onion
1 carrot (can be grated)
1/2 sweet pepper or jalapeno pepper
1 small seeded tomato
1/2 diced apple (or mango or pear)

1/2 tin corn niblets or corn cut off one cob
1-2 cans drained tuna
1/4 cup or more chopped cilantro

Squeeze the juice of 2 limes (more or less to taste) over the salad and add salt and pepper to taste.

I have now made this a few times and find it a very satisfying lunch for work. I have doubled the vegetables and fruit and added 1/2 cup of garbanzos or peas and found it very tasty.

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