Tuna salad is popular throughout Mexico and every cook has her own personal version. This recipe is my personal favorite but it is very versatile.
Use it as a base to create your own tuna salad recipe. A few ideas: Omit the lettuce and add shredded carrot. Substitute parsley for the cilantro. Omit the chiles. Use lemon juice instead of lime juice. Add a pinch of black pepper. Replace the lettuce with spinach. Use your imagination. It is almost impossible to mess it up.
Spicy Tuna Salad
- 2 lbs tuna; skinned, deboned, and cubed
- 1 1/2 cup vinegar
- 3 tbsp. ginger, minced
- 1 large red onion, minced
- 2 tsp. salt
- 1 tsp. ground black pepper
- 1/2 cup calamansi juice
- 2 tbsp. chopped red chilies
How to Make
If you have ever thought that pickling would be difficult, now worries. This is a no-cook pickle recipe. That means no boiling, no canning, and almost no prep time. Prep and clean up will take you less than 15 minutes. There are no reasons not to give it a try.
How to Make
Roughly chop the tomatoes and onions. Peel the garlic and remove the stems from the chiles. Preheat 2 tablespoons of oil over medium heat. Cook the tomatoes and onions for 5 minutes stirring occasionally. Add the garlic and cook for 2 more minutes stirring occasionally. While the salsa is blending add the oil to the blender and blend for 1 more minute until the salsa has a smooth thick consistency.