Craig Claiborne

Tuna with Mexican Table Sauce

Preparation info
  • Yield:

    4

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of my favorite side dishes for Tex-Mex food and one that appears often on my table is a Mexican table sauce known as salsa. It is excellent when kept tightly sealed overnight. It makes a first-rate luncheon dish when served with canned tuna and a wedge of lemon on the side.

Ingredients

  • 4 cans (7 ounces each) tuna packed in oil
  • 4 lemon halves, seeded<

Method

  1. Open the cans of tuna and drain off the oil. Serve the contents of each on a plate with a lemon half on the side.
  2. Serve the table sauce on the side to be added according to individual taste. Serve with toast.