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Recipe

Mexican Tuna Salad

30 mins
Low
21
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Hello readers, for those little people that like me do not like fish or seafood very much, I leave this delicious recipe, since the combination of ingredients gives an exquisite taste to tuna.

Ingredients

4 portions
  • 2 cans Tuna
  • 2 beefsteak tomatoes
  • 1/2 white onions
  • 1 serrano pepper
  • 1 cucumber, medium
  • 1 Romaine lettuce
  • 2 lemons
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • crackers

Preparation

Remove the tuna water. Wash and disinfect the vegetables.
Chop into small cubes, onion, tomato, chili, squeeze the lemons and reserve the juice. Peel and remove the cucumber seeds, chop it into small cubes.
In a glass container, put mayonnaise, cream and lemon juice, incorporate perfectly. Add the chopped vegetables and stir. Mix together with tuna and other ingredients.
Place a bed of lettuce previously disinfected on an extended plate. Top the tuna salad and accompany with crackers.

TIPS

Refrigerate the salad for half an hour before serving. You can add pickled chiles.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Angelica Anduiza
11/06/2014 20:29:08
facil de preparar me encantó...es un clásico...felicidades

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