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

Ruth Cousineau
Source: EatingWell Magazine, March 1998

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Recipe Summary

total:
10 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

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.

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Tips

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.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
10/30/2011
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. Read More
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