“This zesty salad gets its name from the colorful diced veggies and the party your taste buds will have when you try it! Try using yellow bell peppers instead of the red, if you like. Serve on a bed of lettuce or crusty sourdough rolls.” - by STACEYO
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 153 cal
- 8%
- Fat
- 6.2 g
- 10%
- Carbs
- 1.7 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"Wow! Another really tasty tuna salad! I cut the recipe in half for one can of tuna. I used celery instead of green pepper and Frank's red hot for the hot pepper sauce. I'm a huge fan of Frank's! The r..." See moreice wine vinegar was an interesting addition here, but there was not enough mayo. I mean 1 Tbsp. for a whole can just doesn't cut it for me. I used light mayo and just added it to my own personal tastes. This was interesting in terms of taste, color, and texture. It was very good on toasted whole grain bread."
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