Mexican spicy tuna salad made with shredded lettuce, shredded carrots, white onion, serrano chile and avocado. Makes for a light and cool meal.
Is served on saltine crackers or tostadas
From Woman's Day-Oct. 1996
Note: August 17th, 2011 -- Update: This makes a large salad. I made it in my 4 quart pyrex glass bowl. The dressing makes a 1 1/4 cups, it is tangy from the rice vinegar and has a mustardy, sesame flavor. I made the dressing 3 hours before serving and put in the refrigerator to chill. Added dressing to salad just before serving. My family really enjoyed this and loved the flavors.
A mushroom recipe from Vila Vicosa in Évora in the region of Alentejo.
Presunto is the name given to dry-cured ham from Portugal, similar to Spanish jamón or Italian prosciutto..
Traditionally this is served on slices of fried bread.