December 18, 2010

Southwest Tuna Salad

 2  cans (6 oz)  solid white tuna packed in water, drained well
 1/2  cup  minced red bell pepper
 1 medium jalapeno pepper, seeded and minced
 1  tbsp. minced cilantro
 1/2  cup mayonnaise
 2 tbsp. lemon juice
 1 large clove garlic, peeled and forced through a press
 1/4 tsp. Tabasco sauce
 6 small  inner leaves, romaine lettuce, cut into fine shreds
whole pita bread, split and opened.
Break up the tuna into fine flakes.  Add the bell pepper, jalapeno and
cilantro.  Stir together the mayonnaise, lemon juice, garlic and Tabasco.
Combine the tuna mixture with the mayonnaise dressing and refrigerate until
ready to use.
Just before serving, stir the the shreds of romaine.  Fill the pita bread
with lettuce and tuna mixture and serve.

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