Recipe by budgiesntiels
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.
Top Review by UmmBinat
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.
- 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