Mexican Tuna Salad

From EatingWell: March 1998, The EatingWell Diabetes Cookbook (2005) — Subscribe to EatingWell Magazine Today!

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

READER'S COMMENT:

"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. "

2 servings, about 1 cup each

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

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Ingredients

1 6-ounce can chunk light tuna in water, drained and flaked
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

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

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per serving: 192 calories; 8 g fat (1 g sat, 1 g mono); 31 mg cholesterol; 8 g carbohydrates; 23 g protein; 2 g fiber; 841 mg sodium; 372 mg potassium.

Nutrition Bonus: Vitamin C (100% daily value), Selenium (97% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 very lean meat, 1 fat (mono)

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