Tuna salad with sauce
Description
Minimum effort — excellent result. The tuna salad turns out creamy due to the specific consistency of the canned fish and the mayonnaise-sour cream dressing. I serve the salad in small individual bowls on a bed of salad leaves, but it can also be served in tartlets or on a large platter. Can be served immediately.
Instructions
- 1
Step 1
1. Place the tuna, previously mashed with a fork, into a large bowl. Remove the olives from the jar and slice them thinly, dice the green pepper, peel and finely chop the onion, add finely chopped cilantro, and mix all the ingredients together.
- 2
Step 2
2. For the sauce: place mayonnaise in a bowl, add sour cream, minced garlic, cumin, chili powder, ground black pepper, pour in lemon juice, add grated cheddar cheese, and mix well.
- 3
Step 3
3. Place the prepared sauce into a salad bowl, then mix thoroughly.
- 4
Step 4
4. Finally, I add the Tabasco sauce, which will give it heat and piquancy.
- 5
Step 5
5. Cover the salad bowl with plastic wrap and refrigerate for 1 hour.
- 6
Step 6
6. Serve the salad on a bed of lettuce leaves, with toasted sesame buns.