Recipe by angelina ballerina
This is a recipe I tried at a friends house once. The combination is actually really tasty, I have made it unsuccessfully and successfully. The difference being the chilli peppers. The heat works so well with the tuna. It's LOW FAT too!!!! Dairy free if served without sour cream. Just to clarify spring onions/scallions I consider to be the same thing.
Top Review by Anthony_M_5193523
There's really nothing especially spicy about this tuna salad,
very misleading when searching for recipes.
not hot enough for me, add diced serrano peppers, or habeneros, and add a tsp or 2 of ground cayenne pepper. Add, chopped celery for extra cooling crunch, which also cools the spice if your palate is wussy, it tricks your mouth with cool and hot at the same time. Also omit the mushrooms and even then tomatoes, I like them both, but they don't really belong in a tuna salad in my recipes/opinion, the tomatoes get mushy and watery and the mushrooms are just like a square in a round hole to me, I do like mushrooms, but not in tuna salad.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 fresh chilies
- 1 red bell peppers or 1 green bell pepper, diced
- 5 -7 mushrooms, sliced into thin t's
- 1 can chopped tomato
- 1 teaspoon oregano
- 1 can chunk tuna
- 5 scallions, chopped ((spring onions))
- salt and pepper
- sour cream or low-fat sour cream, to serve (optional)
- penne, cooked (Two servings)
Directions See How It's Made
- Heat olive oil in pan, add garlic and chillis and saute lightly, do not burn.
- Add bell pepper and mushrooms and saute over medium heat, until soft.
- Add tin of tomatoes and oregano and simmer about 5 minutes.
- Add drained tuna chunks and stir in.
- When tuna is heated, take sauce off heat and add spring onions.
- Stir in pasta, season to taste.
- Serve with dollops of sour cream.