Southwest Tuna Salad

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 is 4 servings

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 by Step Method

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


No special items needed.

2 Reviews

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

5.0

(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.

4.0

review by:
(18 Jul 2012)

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