Zesty Tuna Salad

    Zesty Tuna Salad

    Recipe Picture:Zesty Tuna Salad
    2

    Zesty Tuna Salad

    (21)
    1hour20min


    22 people made this

    This is a wonderful tuna salad that is great whether served on its own as a side dish, over a bed of lettuce or on bread rolls.

    Ingredients
    Serves: 4 

    • 2 (185g) cans tuna, drained
    • 2 tablespoons mayonnaise
    • 2 tablespoons diced green capsicum
    • 2 tablespoons diced red capsicum
    • 1 tablespoon red onion, diced
    • 1 tablespoon thinly sliced spring onion
    • 1 clove garlic, minced
    • 1/2 teaspoon chopped fresh parsley
    • 1 teaspoon rice wine vinegar
    • 1/2 teaspoon lemon juice
    • 7 drops Tabasco sauce
    • salt and pepper to taste

    Directions
    Preparation:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour20min 

    1. In a mixing bowl, combine the tuna, mayonnaise, capsicums, red onion, spring onion, garlic, parsley, vinegar, lemon juice, Tabasco sauce and salt and pepper. Stir well and refrigerate for at least one hour.
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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (16)

    by
    30

    Wow! Another really tasty tuna salad! I cut the recipe in half for one can of tuna. I used celery instead of green pepper and Frank's red hot for the hot pepper sauce. I'm a huge fan of Frank's! The rice wine vinegar was an interesting addition here, but there was not enough mayo. I mean 1 Tbsp. for a whole can just doesn't cut it for me. I used light mayo and just added it to my own personal tastes. This was interesting in terms of taste, color, and texture. It was very good on toasted whole grain bread.  -  18 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    11

    I thought this would be great as a pasta salad so I doubled the recipe and added Penne pasta. It was delicious! Perfect summertime lunch.  -  10 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    8

    This recipe makes an outstanding tuna salad. I added diced celery, sliced cherry tomatoes and served it on a croissant with romaine lettuce.  -  07 Mar 2004  (Review from Allrecipes USA and Canada)

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