Really good if you're wanting some extra zip and tangyness. I like a little more crunch in my tuna salad so I would probably add celery to this. Join the rest of us at I Blame My Mother for more entries...
Artichoke Tuna Salad
Adapted from George Duran's recipe
2 (6-ounce) cans solid white tuna in water, drained
- 1 cup mayonnaise
- 4 canned artichoke hearts, chopped
- 2 scallions, chopped, white and green parts
- 2 tablespoons chopped cilantro leaves
- 1 lemon, juiced
- 6 dashes hot sauce, or to taste
- Kosher salt
- Freshly ground black pepper
Combine all the ingredients and mix well. Taste and adjust seasonings. Use as a sandwich filling with your favorite bread. It makes a great open-faced tuna melt by topping the tuna with cheese and putting it under the broiler for a few minutes. Or mound it on top of cooked slices of eggplant or portobello mushrooms for a breadless treat.