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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


Recipe Summary test

10 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

166 calories; protein 18g; carbohydrates 7.7g; dietary fiber 2g; sugars 3.2g; fat 7.6g; saturated fat 1.1g; cholesterol 35.9mg; vitamin a iu 612.9IU; vitamin c 58mg; folate 20.1mcg; calcium 48.3mg; iron 2.3mg; magnesium 31.7mg; potassium 324.6mg; sodium 739mg; thiamin 0.1mg.

1 vegetable
3 lean meat
1 fat (mono)