Zesty Tuna Salad

2004-11-20
  • Yield : 4
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 0m
  • Ready In : 30m
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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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