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
Advertisement

Ingredients

Directions

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

    Advertisement

Tips

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; 36 mg cholesterol; 739 mg sodium. 7.7 g carbohydrates; 18 g protein; Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
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