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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (300g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup corn chips |
||
| Calories 474 | ||
| Calories from Fat 338 | (71%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.7g | 57% | |
| Saturated Fat 11.0g | 54% | |
| Monounsaturated Fat 20.8g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 59mg | 19% | |
| Sodium 451mg | 18% | |
| Potassium 626mg | 17% | |
| Total Carbohydrate 9.5g | 3% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 3.0g | ||
| Protein 26.1g | 52% | |
SERVES 4
Sugar, Salt & Vinegar Red Tomatoes
Curried Carrot and Coriander Soup
From: Deb G
On Jul 20, 2009
DH and I enjoyed this different way to use tuna for lunch. It was quick, easy, delicious, and quite filling. Particularly enjoyed the avocado dressing. Thanks for posting.
From: *Parsley*
On May 6, 2009
I agree that this is a great alternative to the traditional taco salads. The tuna gives a whole different flavor. I used 1 hass avocado for the dressing and it was thick and wonderful. I chose to use lime juice over the lemon juice, but otherwise stuck to the recipe. I think this would also be great meatless with some beans, or even leftover chicken or steak. Thanx for a wonderful Mexican salad!
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