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    You are in: Home / Recipes / Mexican Tuna Salad Recipe
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    Mexican Tuna Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Tish's Note:

    Got this recipe out of a magazine and it looked so good I had to try it. Really great for a light summer dinner or lunch. (Prep time includes refrigeration).

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    Units: US | Metric


    1. 1
      Place tuna in a medium bowl and break into large pieces with a fork.
    2. 2
      Add tomatoes, onion, cilantro, lime juice, peppers, and salt.
    3. 3
      Stir to mix.
    4. 4
      Cover and refrigerate 30 minutes or up to 6 hours.
    5. 5
      Line plates with lettuce leaves and top with tuna salad.
    6. 6
      Serve with chips.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on April 10, 2004


      I didn't try this recipe, per se, but I make tuna this way all the time for myself and my Mexican hubby (we don't use lettuce with it, though; he likes to scoop it up with broken tostada shells, and I like to use it as a filling for wraps). The combination of the tuna with the veggies, cilantro, lime juice and salt is such a nice change from mayo-based tuna salad. It has a very bright and fresh flavor, and it's a fairly healthful light meal to boot. Personally, I think the jalapeno is a must (maybe in lesser amounts for those with more sensitive palates) - it just adds a nice kick. Pointers from personal "bare cupboard" experiences: don't bother with dried cilantro (EVER!) or bottled lime juice here, because it's just not worth it. Fresh, fresh, fresh is the only way to go with this one!

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    • on January 08, 2007


      This stuff was fantastic. It was a huge hit with me..... I will never make tuna the old way again. it was so fresh. I however didn't have any jalapenos so i put 1/4 cup of tabasco and 2 tbsp of chili powder for a kick. the tabasco gave it even more a a twangy taste. I will be eating this the next three days! i ate it with ritz pita chips.... FANTASTIC! thank you

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    • on July 09, 2006


      The flavor of this was nice and different. Mine turned out watery, though, and it was difficult to eat with the tortilla chips. I ended up eating it on salad greens with a cumin and cilantro dressing and it was quite good that way. I would make this again, but not with the intention of eating it with chips. I might even try mixing everything together except the tomatoes, and then stuffing the tuna mixture into a tomato.

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    Read All Reviews (5)


    Nutritional Facts for Mexican Tuna Salad

    Serving Size: 1 (268 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 135.5
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 0.6 g
    Cholesterol 31.2 mg
    Sodium 685.0 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 2.2 g
    Sugars 4.4 g
    Protein 19.3 g

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