Mexican Tuna Salad | Blue Cornflower | A-1 1/2- B | 1.5 Quart

I am always looking for this size square Corning Ware dishes. I am not even picky about the pattern. I use them mostly for storage and organizing. A lot of my leftovers are stored in the freezer or refrigerator. The great thing about this design is that there are plastic lids still sold online today! The plastic lids allow for stacking that the glass lids don’t really allow.

I gave up plastic Tupperware when I began to use Corning Ware. The Pyroceram material Corning Ware is made out of is non-porous. Once you wash it by hand or in the dishwasher, you are not left with food smells or food stains. We all know how annoying it is to have red sauces stain Tupperware.

I recently made my Mother-in-law’s famous Mexican Tuna Salad. I will be honest, I did not like Tuna Salad, and until I tried hers. I have been making it for 10 years now! Every time I make it, I think of her. My favorite way to eat it is on saltine crackers. If you have French bread a sandwich is also great! Add cucumbers, bean sprouts, and cherry peppers ... mmmm- you can thank me later.

I use McCormick’s Lime Mayonaise. If you cannot find it in the Hispanic food section at Walmart or your local grocery store, simply use regular mayo and the juice of 1/2 lime.

I double the recipe because it stores really well in the refrigerator and we can make a quick snack or lunch with it. It never lasts more than a couple of days, it is favorite in our home.

Mother-in-law’s Mexican Tuna Salad

Ingredients

12 oz Can Tuna in water, drained

1/2 cup Lime Mayo

1/2 cup Peas, canned or frozen

1/4 cup Onion, diced

1/4 cup Pickled Jalapeños, diced

2 tablespoons pickled jalapeño juice

Salt and pepper to taste

Instructions Combine ingredients and mix well, taste for seasoning, and refrigerate for at least 30 minutes before serving with saltine crackers.