Prep 5 mins
Cook 0 mins
I love Mark Bittman's recipes because they make me look at food in a different way. Who would have thought you could have a light refreshing tuna salad just by leaving out the mayo and seasoning with a few herbs. Add vegetables of your choice to make the sandwich a little more substantial.
- 2 (6 ounce) cans tuna in water
- 2 limes, juiced
- 3 scallions, minced
- 1⁄2 cup cilantro leaf, minced
- 1⁄8 teaspoon salt (to taste)
- 1⁄8 teaspoon black pepper (to taste)
- 1⁄8 teaspoon hot pepper sauce, to taste
- Drain the tuna and mash it with the lime juice, scalliions, salt, pepper, cilantro leaves and hot sauce.
- Spread the tuna on bread and top with the vegetables of your choice.
Very fresh tasting and tasty. Maybe the best tuna salad I have had. I used Clover Leaf flaked light tuna in water, fresh limes that had lots of juice, sea salt, freshly ground black pepper, red Tabasco sauce plus the rest of the ingredients DD and I enjoyed it with rice crackers as a part of breakfast. I would make tuna this way again.
A really nice change to the usual tuna salad. I am on a weight loss streak and this was a perfect addition to my usual fare.