Mark Bittman’s fabulous Greek Nachos inspired me to go rummaging through my recipe collection to find one of our favorite no-cook suppers: Mexican Tuna Salad. It takes the same general approach as the nachos: take a standard recipe and shake it up a little!
In this case, we are taking your standard garden variety tuna salad — tuna, mayo, celery — and replacing it with ingredients usually found in a taco salad. So instead of mayo we used sour cream laced with a little cumin. Instead of celery we use salsa and chopped cucumber. All this sits on a bed of chopped iceberg lettuce. And instead of sandwich bread — warm tortillas! I fold them into cute little napkin shapes and then let folks scoop the salad into them as they go along. Half tuna sandwich, half taco, all delicious and fun. And (as with all my weekday meals) — ready in less time than it takes to eat it!
So between the chorizo pork kabobs, the Greek Nachos and the Mexican Tuna Salad, this has been a mini trip around the world, brought to you in living color, from my kitchen to yours. We will be returning tomorrow to beautiful, rainy Northern New Jersey with good old American macaroni and cheese, by popular demand and because I have an overload of cheese in my fridge. In the meantime, if you would like to stay south of the border for now, here is the recipe for Mexican Tuna Salad…
- 4 flour tortillas
- 1 12 oz can tuna, drained
- ½ cup corn kernels
- ½ cucumber, chopped
- ½ cup salsa
- ⅓ cup sour cream, extra for garnish
- ½ teaspooon cumin
- 2 cups shredded iceburg lettuce
- Heat oven to 350. Wrap tortillas in foil and heat in oven to 10 minutes.
- Meanwhile, flake tuna (this is best done with your hands. Seriously. Do it this way and you will never try it with a fork again. It's just so much more efficient.) Mix in corn and cucumbers.
- Combine salsa, sour cream and cumin in a separate bowl. Gently stir salsa mixture into tuna mixture.
- Scatter lettuce on plates. Mound tuna salad on lettuce, top with dollop of sour cream. Serve with warm tortillas.