From the Pantry Butler kitchen

Sanchico Tuna Salad

4 servings

Sanchico Tuna Salad

This tuna salad gets its creamy flavor from the avocado and a slight punch from the crushed red pepper. USDA MyPlate Kitchen — Houston Food Bank — Chef Jose Montoya (public domain), via myplate.food

Ingredients

  • 1 can chunk light tuna — in water, 6.5 ounce can
  • 1 large avocado — diced
  • 1 cup Roma tomatoes — diced
  • 1/4 cup red onion — diced
  • 2 teaspoons lime juice
  • 1 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/2 large firm mango — diced

Method

  1. Wash hands with soap and water.
  2. Drain tuna.
  3. Transfer to a mixing bowl and mix well with avocado for texture.
  4. Add tomatoes, onion, lime juice, crushed red pepper, salt, and mango.

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