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

    Oregon Tuna Salad. Photo by Linky1

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Lavender Lynn's Note:

    This recipe is from Seafood Oregon

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    Units: US | Metric


    1. 1
      Whisk together lime rind and juice, olive oil, honey, cumin, salt and red-pepper seasoning in medium-size bowl until blended.
    2. 2
      Pit and peel avocado. Cube. Add to dressing. Toss to prevent.discoloring.
    3. 3
      Flake tuna into bowl with the avocado and dressing.
    4. 4
      Add red pepper, water chestnuts, and cilantro to tuna. Toss to combine.
    5. 5
      Serve chilled over bed of lettuce or use as a sandwich filling.

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    Ratings & Reviews:

    • on September 11, 2014


      Loved this! I cut down the cumin by about half and used onion instead of water chestnuts (which I didn't have). CCQ Culinary Quest 2014

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    • on September 06, 2014


      Very tasty. I didn't have water chestnuts so used some sliced English cucumber for crunch. Made for CQ 14.

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    • on June 24, 2012


      Intriguing fusion recipe, I loved it! However, the lime-cumin taste was quite pronounced, so I would also serve a "regular" tuna fish salad as an alternate for guests. I liked the omission of mayonnaise. My salad might have held a molded shape better if I had let it chill in the refrigerator (but I was hungry and curious), or if I had cut the avocado in smaller cubes (I tried to cut the avocado quickly to prevent browning.) Thankfully, I remembered to look for a black-skinned avocado with just a little give, so my avocado was at its peak, and came out of the shell easily with an over-sized tablespoon. Thank you for posting a recipe I couldn't resist! Made for Please Review My Recipe tag game.

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    Nutritional Facts for Oregon Tuna Salad

    Serving Size: 1 (249 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 327.5
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 2.7 g
    Cholesterol 35.6 mg
    Sodium 640.1 mg
    Total Carbohydrate 23.6 g
    Dietary Fiber 5.7 g
    Sugars 7.3 g
    Protein 22.2 g

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