Sanchico Tuna Salad
Based on a recipe from Houston Food Bank Chef Jose Montoya, via USDA MyPlate Kitchen
Steps written by Kubbord
What goes in
- 1 canchunk light tuna in water
- 1 cupRoma tomatoes, diced
- ¼ cupred onions, diced
- 1large avocado, diced
- 9.9 mllime juice
- 4.9 mlcrushed red pepper
- 1.2 mlsalt
- ½large firm mango
How to cook it
- Peel and dice the firm mango into bite-sized pieces.
- Drain the can of chunk light tuna in water completely and transfer the tuna into a medium mixing bowl.
- Add the diced avocado to the bowl and stir thoroughly to blend the avocado into the tuna until creamy.
- Add the diced Roma tomatoes, diced red onions, diced mango, lime juice, crushed red pepper, and salt.
- Fold gently until all ingredients are evenly distributed, and serve.
Kubbord keeps track of the food in your kitchen and tells you what you can cook with it, before anything goes off.
Get notified when Kubbord launches
Kubbord is being tested now. Leave your email and we'll send you one email when it's on Google Play.
On Android? Try Kubbord early →
One email at launch, plus one to confirm your address. Nothing else, and you can leave any time. How we keep it.