Cooked - Silvia's Mexican Tuna Salad

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Silvia's Mexican Tuna Salad

8.0

1 medium white onion (finely chopped)

2 Roma tomatoes (finely chopped)

1 cup of fresh chopped cilantro

1 serrano pepper finely chopped (or more if you want it spicier, or you can omit it if you don’t like it)

3 medium limes (juice only)

2 cans (6oz Tuna in water, drained. I like Bumble Bee.)

4 Tablespoons of ketchup

2 celery stalks (finely chopped (very important ingredient, don´t omit if you can help it!))

1 green bell pepper finely chopped (or yellow or red)

1 cup frozen sweet peas

1 cup frozen corn kernels

Salt to taste

1 medium iceberg lettuce finely chopped

2 avocados

8 Tostadas (corn)

Combine in a bowl the onion, tomato, and serrano pepper.
Add lime juice, tuna, ketchup and cilantro. Set aside.
Defrost sweet peas and corn following microwave directions from their package; let them cool down. Add celery, green peppers, sweet peas, and corn, to onion-tomato mixture. Salt to taste.
Mix well, chill for 15-30 minutes.
Just before serving add lettuce and avocado. Serve on tostadas or with saltine crackers.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 128 weeks ago

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