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Nutrition Facts
Serving Size 1 (190g) Recipe makes 6 servings
Calories 284
Calories from Fat 150		(53%)
Amount Per Serving		%DV
	Total Fat 16.8g	25%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 8.0g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 723mg		30%
Potassium 273mg		7%
Total Carbohydrate 17.4g		5%
	Dietary Fiber 1.5g	5%
	Sugars 7.7g
Protein 16.9g		33%
detailed view... how is this calculated?

Apple Lime Tuna Salad

Recipe #238145 | 40 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Kendra*
Jul 2, 2007

The first time I heard of tuna salad with chopped apples in it, I really had some doubts. And then I tried it! Since then I've played with the ingredients and have come up with this. It's a very flexible recipe. I've made it for sandwiches. I've added cooked macaroni for a whole meal salad. I've eaten it on crackers. I've used small shrimp instead of tuna. I've added celery and used different colors of peppers. I've used lemon instead of lime. I've used garlic salt instead of regular salt, and made many other substitutions. It always turns out good!

SERVES 6 -8 (change servings and units)

Ingredients

2 (6 ounce) cans tuna in water
1 large granny smith apple, unpeeled and chopped
1 orange bell pepper or yellow bell pepper, finely diced
1/4 red onion, finely minced
1 jalapeno pepper, seeded and finely minced
2 hard-boiled eggs, chopped
1 cup mayonnaise (I used low-fat)
2 limes, juice and zest of
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce (I used Cholula)

Directions

1
Drain cans of tuna, then crumble and place in a medium bowl. Add apple, peppers, and onion, and stir.
2
Combine mayonnaise, lime zest and juice, garlic salt, pepper, and pepper sauce, and pour over tuna mixture.
3
Stir and chill until ready to serve.

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Featured Reviews for This Recipe

From: Rinshinomori

On Apr 11, 2008

I really liked this refreshing spring-like tuna salad and you are right, this recipe can be used as a starting point for many additions and substitutions as long as you have tuna, apple, mayo, boiled egg, and citrus as a base. I followed the recipe, but made two changes. I did not add jalapeno pepper and used Meyer lemon for lime since we always have abundant Meyer lemons we can pick from our own tree throughout the year. I think because Meyer lemons or perhaps my lemons have quite a bit of juice, I only used half a lemon for a half a recipe and found it perhaps a bit too much liquid and next time I will use a bit less. But, citrus in this tuna salad is a key as well as apple and should certainly be included. Thank you Kendra for sharing this wonderful recipe with us.

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