Mexican Tuna Salad - cooking recipe

Ingredients

15 ounces chunk white albacore tuna in water
4 large tomatoes, chopped
1/2 cup red onion, finely diced
2 cups cilantro, lightly packed and chopped
1/2 - 3/4 cup fresh lime juice
2 jalapeno peppers, seeded and minced (optional)
1 teaspoon salt
1 head boston lettuce
24 baked corn tortilla chips

Preparation

Place tuna in a medium bowl and break into large pieces with a fork.
Add tomatoes, onion, cilantro, lime juice, peppers, and salt.
Stir to mix.
Cover and refrigerate 30 minutes or up to 6 hours.
Line plates with lettuce leaves and top with tuna salad.
Serve with chips.