Southwest Tuna Salad

4
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"I just LOVE tuna! It's so fun to open a can and make a recipe up. This one turned out so flavorful and yummy... just popping with flavors. I also love a versatile recipe. You can enjoy this atop a bed of lettuce, rolled in lettuce leaves, stuffed in a tomato, in a wrap, in a sandwich or my favorite as a melt! I spread some of this on some whole grain sourdough and sprinkled some lowfat cheddar on it...stuck it under the broiler for a few minutes and WOW! The tangy sourdough went really well with it. I can also imagine this with pasta added for a cold pasta salad or as a hot tuna casserole...YUM! I think I'll be making it every which way I can think of because the flavor is soooo DELISH! If you prefer a non-creamy salad just cut the mayo and sour cream and you might increase the lime juice and perhaps add a little bit of oil. If you want more heat add a jalapeno or two. Enjoy yourself and make it how you'll like it. Next time I make this I think I'm going to try some of those Mexican pickled veggies in it!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (155.8 g)
  • Calories 230.4
  • Total Fat - 11.5 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 138.2 mg
  • Sodium - 956 mg
  • Total Carbohydrate - 5.9 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.9 g
  • Protein - 25.3 g
  • Calcium - 77.6 mg
  • Iron - 3.7 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 0.1 mg

Step 1

Intro: I just LOVE tuna! It's so fun to open a can and make a recipe up. This one turned out so flavorful and yummy... just popping with flavors. I also love a versatile recipe. You can enjoy this atop a bed of lettuce, rolled in lettuce leaves, stuffed in a tomato, in a wrap, in a sandwich or my favorite as a melt! I spread some of this on some whole grain sourdough and sprinkled some lowfat cheddar on it...stuck it under the broiler for a few minutes and WOW! The tangy sourdough went really well with it. I can also imagine this with pasta added for a cold pasta salad or as a hot tuna casserole...YUM! I think I'll be making it every which way I can think of because the flavor is soooo DELISH! If you prefer a non-creamy salad just cut the mayo and sour cream and you might increase the lime juice and perhaps add a little bit of oil. If you want more heat add a jalapeno or two. Enjoy yourself and make it how you'll like it. Next time I make this I think I'm going to try some of those Mexican pickled veggies in it!

Step 2

Mix salad ingredients together.

Step 3

Mix dressing ingredients together.

Step 4

Stir dressing into salad, mix well.

Step 5

This is great right away but if you let it sit in the refrigerator it will develop even more flavor. Enjoy this how you'll like it (see intro). *Depending on which options you use and how long you let it sit, you may need to drain it.

Tips & Variations


No special items needed.

Tags : Salads

Related

LindasBusyKitchen

After reading Bea's review I drained my olives and chilies really well before adding them to the mix, and mine wasn't too watery. I took my first bite and was hooked! It's great to have a new way to use tuna that tastes so great! Thank you for sharing another great recipe T! Linda

(12 Aug 2012)

QueenBea

The flavour in this is just amazing but I did have to drain it before making a sandwich with it as it was too watery. I will definately make this again using mayo only and no sour cream. I used red peppers, green onions, black olives, cilantro and the canned green chiles. Made for the Billboard Recipe Tag Game.

review by:
(18 Jul 2012)