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

Ruth Cousineau
Source: EatingWell Magazine, March 1998


Ingredient Checklist


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



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.

Nutrition Facts

166 calories; protein 18g 36% DV; carbohydrates 7.7g 3% DV; exchange other carbs 0.5; dietary fiber 2g 8% DV; sugars 3.2g; fat 7.6g 12% DV; saturated fat 1.1g 6% DV; cholesterol 35.9mg 12% DV; vitamin a iu 612.9IU 12% DV; vitamin c 58mg 97% DV; folate 20.1mcg 5% DV; calcium 48.3mg 5% DV; iron 2.3mg 13% DV; magnesium 31.7mg 11% DV; potassium 324.6mg 9% DV; sodium 739mg 30% DV; thiamin 0.1mg 7% DV.

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Rating: 4 stars
If you are tired of the same old tuna salad try this one! All I can say is that this is absolutely delicious! And I love the kick from the green salsa. Put it on top of a salad and it is a perfect lunch. Read More