Created by Engrossed on July 16, 2012
Step 1: Intro: I just LOVE tuna! It's so fun to open a can and make a recipe up. This one turned out so flavorful and yummy... just popping with flavors. I also love a versatile recipe. You can enjoy this atop a bed of lettuce, rolled in lettuce leaves, stuffed in a tomato, in a wrap, in a sandwich or my favorite as a melt! I spread some of this on some whole grain sourdough and sprinkled some lowfat cheddar on it...stuck it under the broiler for a few minutes and WOW! The tangy sourdough went really well with it. I can also imagine this with pasta added for a cold pasta salad or as a hot tuna casserole...YUM! I think I'll be making it every which way I can think of because the flavor is soooo DELISH! If you prefer a non-creamy salad just cut the mayo and sour cream and you might increase the lime juice and perhaps add a little bit of oil. If you want more heat add a jalapeno or two. Enjoy yourself and make it how you'll like it. Next time I make this I think I'm going to try some of those Mexican pickled veggies in it!
Step 2: Mix salad ingredients together.
Step 3: Mix dressing ingredients together.
Step 4: Stir dressing into salad, mix well.
Step 5: This is great right away but if you let it sit in the refrigerator it will develop even more flavor. Enjoy this how you'll like it (see intro). *Depending on which options you use and how long you let it sit, you may need to drain it.