Tijuana Tuna Salad
For the best flavor, make the day before and refrigerate overnight.
Mix well and serve with toasted tortillas, corn chips, or crackers:
2 cans albacore tuna, drained and flaked
1/2 onion, minced
1 cup frozen sweet corn, thawed
1/2 bunch cilantro, cleaned and chopped fine
2 heaping tablespoons salsa (I used a fresh medium-spicy tomato salsa)
1 heaping tablespoon mayonnaise
juice of 1 lime
Tabasco to taste
salt and pepper to taste
I had wanted to make tuna salad this week. At the grocery store last Saturday, I was about to get curry powder so I could make that yummy curried tuna salad that bbwoof had liked so much.
Then I remembered that bbwoof had liked it so much. And I crumpled over my cart in sloshy tears for a moment, and bought frozen corn instead.
So life goes on.