- 2 (5 ounce) cans tuna, drained
- 2 tablespoons mayonnaise
- 2 tablespoons diced green bell pepper
- 2 tablespoons diced red bell pepper
- 1 tablespoon red onion, diced
- 1 tablespoon thinly sliced green onion
- 1 clove garlic, minced
- 1/2 teaspoon chopped fresh parsley
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon lemon juice
- 7 drops hot pepper sauce
- salt and pepper to taste
- In a mixing bowl, combine the tuna, mayonnaise, bell peppers, red onion, green onion, garlic, parsley, vinegar, lemon juice, hot pepper sauce and salt and pepper. Stir well and refrigerate for at least one hour.
05/04/2018
recipepes.com
Tuna Confetti Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
