Zesty Tuna Salad
2004-11-20- Course: Main Dishes
- Yield : 4
- Servings : 4
- Prep Time : 30m
- Cook Time : 0m
- Ready In : 30m
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Tuna, egg, a little bit of this and more of that makes a great sandwich for lunch or dinner: add cranberry sauce to this sandwich and perfect!!.. And you can use chicken or turkey in this recipe – The largest Bluefin tuna weighed 1,496 pounds and was caught in Nova Scotia on October 26, 1979. I wish the catfish were that big in Cajun waters. We sure could feed a lot of hungry Cajuns. In this recipe, just a hint of lime and cilantro changes the flavor of this tuna salad to WOW.
Ingredients
- 2 cans albacore tuna in water
- 1/8 green bell pepper chopped fine
- 1 rib of celery chopped fine
- 1 tbsp cilantro or parsley
- 1/2 tsp yellow mustard
- 2 boiled eggs
- Season All to taste
- black pepper to taste
- 1/4 lime juiced
- mayonnaise
- 2 green onion stems chopped fine
Directions
Step 1
Boil the eggs.
Step 2
In a medium bowl, combine the tuna, the juice of the lime, Season All, salt and pepper.
Step 3
Add the finely chopped cilantro, bell pepper, celery and green onions along with the mustard.
Step 4
Add the chopped egg and just enough mayonnaise to make the mixture "wet".
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