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)
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.
