Tuna and Corn Salad, Mexican
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans tuna
- 6 bell pepper (s) (red, yellow, green)
- 4 tomato (s)
- 1 can corn
- 1 large onion (s)
- 1 bunch chives
- 1 clove garlic
- 3 tablespoon herbs, mixed
- 1 teaspoon soy sauce
- 0.25 teaspoon ¼ curry powder
- 0.25 teaspoon ¼ sugar
- 1 teaspoon mustard
- 3 tablespoon vinegar
- 5 tablespoon oil or olive oil
- salt and pepper
- Tabasco, to taste
- 0.5 ½ lemon (s), add the juice
Print Recipe
Pin Recipe Instructions
- Halve or quarter the onions and cut into thin strips. Clean and dice tomatoes and peppers. Cut the chives into rolls. Press the garlic clove.
- Mix the onions, garlic, tomatoes, peppers, chives, tuna and corn in a salad bowl.
- Add spices, herbs and all dressing ingredients and mix again vigorously. To taste.
- Let it stand in the fridge for 2 hours.
- Multigrain rolls or wholegrain baguette go well with this.
- Variations:
- If you don`t have or don`t like tuna, you can also take approx. 200g cold roast and cut it into cubes.
- Packed in cans, they are also very good to take with you on bike tours or to summer parties or barbecues.
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