This tasty tuna salad gets its flavor and creaminess from sour cream and hot sauce instead of mayonnaise. I don’t like using store-bought mayo in recipes – it’s based on unhealthy vegetable oils and often full of additives and preservatives.
- 1 (5-oz) can tuna in water, well-drained and flaked with a fork
- ¼ cup full-fat sour cream
- 1 teaspoon hot sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup chopped cilantro or parsley
- Use a fork or a small spatula to mix everything together in a small bowl. Stuff inside a bell pepper or a large tomato, or serve in a lettuce wrap.