Nutrition per serving may change if servings are adjusted.
1 6-ounce can chunk light tuna in water, drained and flaked (see Note)
1 green bell pepper, minced
2 scallions, minced
¼ cup prepared green salsa
6 pimiento-stuffed olives, chopped
2 tablespoons reduced-fat mayonnaise
1 tablespoon lime juice
½ teaspoon ground cumin
Freshly ground pepper, to taste
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.
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.