Recipe by Tish
Got this recipe out of a magazine and it looked so good I had to try it. Really great for a light summer dinner or lunch. (Prep time includes refrigeration).
Top Review by Muffin Goddess
I didn't try this recipe, per se, but I make tuna this way all the time for myself and my Mexican hubby (we don't use lettuce with it, though; he likes to scoop it up with broken tostada shells, and I like to use it as a filling for wraps). The combination of the tuna with the veggies, cilantro, lime juice and salt is such a nice change from mayo-based tuna salad. It has a very bright and fresh flavor, and it's a fairly healthful light meal to boot. Personally, I think the jalapeno is a must (maybe in lesser amounts for those with more sensitive palates) - it just adds a nice kick. Pointers from personal "bare cupboard" experiences: don't bother with dried cilantro (EVER!) or bottled lime juice here, because it's just not worth it. Fresh, fresh, fresh is the only way to go with this one!
- 15 ounces chunk white albacore tuna in water
- 4 large tomatoes, chopped
- 1⁄2 cup red onion, finely diced
- 2 cups cilantro, lightly packed and chopped
- 1⁄2-3⁄4 cup fresh lime juice
- 2 jalapeno peppers, seeded and minced (optional)
- 1 teaspoon salt
- 1 head boston lettuce
- 24 baked corn tortilla chips
Directions See How It's Made
- Place tuna in a medium bowl and break into large pieces with a fork.
- Add tomatoes, onion, cilantro, lime juice, peppers, and salt.
- Stir to mix.
- Cover and refrigerate 30 minutes or up to 6 hours.
- Line plates with lettuce leaves and top with tuna salad.
- Serve with chips.