Mexican Tuna Salad

Mexican Tuna Salad

1 Review
From: EatingWell Magazine, March 1998

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

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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

  • Active

  • Ready In

  1. 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 information

  • Per serving: 166 calories; 8 g fat(1 g sat); 2 g fiber; 8 g carbohydrates; 18 g protein; 20 mcg folate; 36 mg cholesterol; 3 g sugars; 613 IU vitamin A; 58 mg vitamin C; 48 mg calcium; 2 mg iron; 739 mg sodium; 325 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable 3 lean meat 1 fat (mono)

Reviews 1

February 15, 2010
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By: Lish
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.