Mexican Tuna Salad

http://www.eatingwell.com/recipes/mexican_tuna_salad.html

From EatingWell:  March 1998, The EatingWell Diabetes Cookbook (2005)

South-of-the-border seasonings spice up a basic tuna salad. Serve over lettuce or try as an appetizer dip with baked corn chips.

2 servings, about 1 cup each | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1 6-ounce can chunk light tuna in water, drained and flaked (see Note)
• 1 green bell pepper, minced
• 2 scallions, minced
• 1/4 cup prepared green salsa
• 6 pimiento-stuffed olives, chopped
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon ground cumin
• Freshly ground pepper, to taste

Preparation

1. Combine tuna, bell pepper, scallions, salsa, olives, mayonnaise, lime juice and cumin in a medium bowl. Mix with a fork; season with pepper.

Nutrition

Per serving : 192 Calories; 8 g Fat; 1 g Sat; 1 g Mono; 31 mg Cholesterol; 8 g Carbohydrates; 23 g Protein; 2 g Fiber; 841 mg Sodium; 372 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 very lean meat, 1 fat (mono)

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

• Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.