South-of-the-border seasonings spice up a basic tuna salad. Serve over lettuce or try as an appetizer dip with baked corn chips. Source: EatingWell Magazine, March 1998

Ruth Cousineau


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; 7.6 g total fat; 1.1 g saturated fat; 36 mg cholesterol; 739 mg sodium. 325 mg potassium; 7.7 g carbohydrates; 2 g fiber; 3 g sugar; 18 g protein; 613 IU vitamin a iu; 58 mg vitamin c; 20 mcg folate; 48 mg calcium; 2 mg iron; 32 mg magnesium;

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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