Recipe by Kendra*
The first time I heard of tuna salad with chopped apples in it, I really had some doubts. And then I tried it! Since then I've played with the ingredients and have come up with this. It's a very flexible recipe. I've made it for sandwiches. I've added cooked macaroni for a whole meal salad. I've eaten it on crackers. I've used small shrimp instead of tuna. I've added celery and used different colors of peppers. I've used lemon instead of lime. I've used garlic salt instead of regular salt, and made many other substitutions. It always turns out good!
Top Review by spanica
I have used this recipe as a starting point a few times. Usually I add in small shell or macaroni pasta to make it into more of a tuna pasta salad. I agree with the other reviewer: as long as you have the tuna, apple, mayo, hard-boiled egg, lime base, I think you still have the spirit of the recipe intact. Yum! Thanks for sharing.
- 2 (6 ounce) cans tuna in water
- 1 large granny smith apple, unpeeled and chopped
- 1 orange bell peppers or 1 yellow bell pepper, finely diced
- 1⁄4 red onion, finely minced
- 1 jalapeno pepper, seeded and finely minced
- 2 hard-boiled eggs, chopped
- 1 cup mayonnaise (I used low-fat)
- 2 limes, juice and zest of
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon lemon pepper
- 1⁄4 teaspoon hot sauce (I used Cholula)