Mexican Tuna Salad

READY IN: 45mins
Recipe by Tish

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).

Top Review by Muffin Goddess

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!

Ingredients Nutrition

Directions

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

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