Pickled Tuna with Sour Cream
Yield
4 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna fish
|
* |
| 2 | large |
onions
thinly sliced |
|
| 1 | each |
lemon
thinly sliced |
|
| ¼ | cup |
water
|
|
| ⅓ | cup |
red wine vinegar
|
|
| 2 | each |
bay leaves
|
*
|
| 2 | teaspoons |
pickling spices
crushed |
*
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna fish
|
* |
| 2 | large |
onions
thinly sliced |
|
| 1 | each |
lemon
thinly sliced |
|
| 59 | ml |
water
|
|
| 79 | ml |
red wine vinegar
|
|
| 2 | each |
bay leaves
|
*
|
| 1E+1 | ml |
pickling spices
crushed |
*
|
| 237 | ml |
sour cream
|
|
Directions
Break undrained tuna into large pieces.
Toss lightly with onion and lemon.
Mix water, vinegar, bay leaves and spice; simmer 5 minutes.
Pour over tuna mixture, toss lightly, and stir in sour cream.
Chill.
We use this as a salad, but it works well as an appetizer.
