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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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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    • on June 20, 2006

      You REALLY have to like cilantro for this. I served this in small pita pockets. Out of the 20 that tried them, at least 10 people really liked it, and the others thought the cilantro was overpowering, with little other pizzazz.

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    • on May 13, 2005

      Great Recipe. Added 2 cooked and cubed red potatoes,small amount of iceburg lettuce and a 1/2 green bell pepper instead of the jalapeno. Great in the summer for a light dinner or lunch. And always use fresh cilantro and limes or lemons it makes a world of difference.

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    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
    17%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.6 g
    3%
    Cholesterol 31.2 mg
    10%
    Sodium 685.0 mg
    28%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 2.2 g
    8%
    Sugars 4.4 g
    17%
    Protein 19.3 g
    38%

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