Recipe from Take this Dish and Twist It by George Duran
2 (6-ounce) cans solid white tuna (water pack), drained
1 cup mayonnaise
4 canned artichoke hearts, drained, squeezed, and chopped
2 green onions (white and green parts), chopped
2 tablespoons snipped fresh cilantro
1 tablespoon fresh lemon juice (plus more to taste, if desired)
6 dashes bottled hot pepper sauce
Kosher salt or table salt and freshly ground black pepper, to taste
In a medium bowl combine all the ingredients and mix well. Taste and adjust the seasonings.
Serving suggestions: Eat on its own or with lettuce and tomato. Use as a sandwich filling for your favorite bread. Make an open-face tuna melt by spreading the tuna mixture on bread, topping with cheese, and broiling for a few minutes. Or mound the tuna salad on cooked slices of eggplant or Portobello mushrooms for a breadless sandwich.
2 (6-ounce) cans solid white tuna (water pack), drained
1 cup mayonnaise
4 canned artichoke hearts, drained, squeezed, and chopped
2 green onions (white and green parts), chopped
2 tablespoons snipped fresh cilantro
1 tablespoon fresh lemon juice (plus more to taste, if desired)
6 dashes bottled hot pepper sauce
Kosher salt or table salt and freshly ground black pepper, to taste
In a medium bowl combine all the ingredients and mix well. Taste and adjust the seasonings.
Serving suggestions: Eat on its own or with lettuce and tomato. Use as a sandwich filling for your favorite bread. Make an open-face tuna melt by spreading the tuna mixture on bread, topping with cheese, and broiling for a few minutes. Or mound the tuna salad on cooked slices of eggplant or Portobello mushrooms for a breadless sandwich.
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