Mexican Tuna Salad
The low-labor Mexican tuna salad foodservice recipe is a great way to freshen up your lunch menu.
Ingredients
- 1 (43 oz) pouch Chicken of the Sea® Solid White Albacore in Water
- 1 c cucumber, peeled and diced
- ½ c diced red onion
- 1/2 cup diced red bell pepper
- 2 jalapeños, seeded and diced
- 1/4 cup chopped cilantro
- 4 1/3 c fresh lime juice (about 4-6 limes)
- ¼ c olive oil
- 1/5 teaspoon cumin
- salt and pepper, to taste
- 2 avocados, optional
- tostadas, tortilla chips or lettuce for serving (optional)
Nutrition Facts
calories
170
total fat
9.2g
saturated fat
1.6g
trans fat
0g
cholesterol
30mg
sodium
290mg
total carbohydrates
5g
fiber
2g
total sugars
1g
protein
17g
vitamin d
10%
calcium
2%
iron
5%
potassium
7%
Instructions
- In a large bowl, add the tuna, cucumber, onion and peppers.
- In another bowl, whisk together cilantro, lime, olive oil and cumin. Toss with tuna and add salt and pepper to taste.
- Serve with sliced or mashed avocado on tostada shells, tortilla chips or rolled up in lettuce wraps.
Nutrition Facts
calories
170
total fat
9.2g
saturated fat
1.6g
trans fat
0g
cholesterol
30mg
sodium
290mg
total carbohydrates
5g
fiber
2g
total sugars
1g
protein
17g
vitamin d
10%
calcium
2%
iron
5%
potassium
7%
