In our family tuna is one of our favorite fishes. One day I saw in a supermarket a canned tuna salad which gave me the idea for this refreshing summer salad.
My family and I prefer canned tuna in brine for salads and sandwiches. The oil used in canned tuna has a minor taste at my opinion, especially when you are used to high quality extra virgin olive oil of your own harvest. Also, it does not give you much choices in adding other oils to your salad, as it is very intensive in taste and gives a lot of unhealthy fats to your food. My advice is, whenever you want to prepare something with canned tuna, the one in brine should always be of your first choice, as it has less calories and the taste is more neutral.
This colorful salad is perfect on a hot summer day as a refreshing salad either for lunch or as side dish on a BBQ party. Also, the spices typically used in Mexican cuisine go perfectly with this salad and give a spicy taste.
Some people might not like coriander, but this is one main ingredient in Mexican cuisine. I prefer dried coriander as it is not so intensive taste as the fresh, so that it won’t be noticed that much.
What you need:
2 cans tuna in brine
2 small cans kidney beans
2 small cans corn
1 large onion
2 bell peppers (green and orange)
2 medium tomatoes
1 large or 2 small cucumbers
Sweet paprika powder
Cayenne pepper in powder
Coriander dry or freshly chopped
How to prepare:
Drain the kidney beans and rinse the remaining brine with water. Drain the corn and the tuna.
Cut the bell peppers into small squares, chop the onions. Cut the tomatoes into quarters, remove the seeds and cut into small cubes.
Peel the cucumbers, cut in halves lengthwise and remove the seeds with the help of a small spoon. Cut the cucumber again lengthwise in quarters, then cut into small cubes.
Combine the tuna with all vegetables in a large bowl and season to taste with salt, pepper and all spices, vinegar and olive oil. Stir well and let stand in the fridge to cool for at least two hours or best overnight.