RSSMexican Tuna Salad
From EatingWell: March 1998, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!
South-of-the-border seasonings spice up a basic tuna salad. Serve over lettuce or try as an appetizer dip with baked corn chips.
2 servings, about 1 cup each
Active Time: 10 minutes
Total Time: 10 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
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)
Recipe Categories
- Ethnic/Regional
- Southwest
- Mediterranean
- Main Ingredient
- Fish
- Type of Dish
- Salad, main dish
- Main dish, fish/seafood
- Servings
- 2
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Publication
- The EatingWell Diabetes Cookbook (2005)
- March 1998
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
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