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Nutrition Facts
Serving Size 1 (236g) Recipe makes 4 servings
Calories 160
Calories from Fat 56		(34%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 525mg		21%
Potassium 336mg		9%
Total Carbohydrate 5.4g		1%
	Dietary Fiber 1.6g	6%
	Sugars 2.1g
Protein 20.6g		41%
detailed view... how is this calculated?

Southwest Tuna Salad

Recipe #249041 | 15 min | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Engrossed
Aug 27, 2007

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, 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 in 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.

SERVES 4 (change servings and units)

Ingredients

Salad

2 (6 ounce) cans tuna, drained
1 (2 1/2 ounce) can sliced black olives, drained and rinsed
1 (4 ounce) can diced mild green chilies, drained
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup white onion, diced or 3 green onions, sliced
2 tablespoons cilantro, minced (optional)
diced fresh tomato (optional) or grape tomatoes, to taste (optional)

Dressing

2 tablespoons mayonnaise (optional)
2 tablespoons sour cream (optional)
2 tablespoons fresh lime juice
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground black pepper
Tabasco sauce, to taste (this really enhances it)

Topping

shredded monterey jack cheese (optional) or cheddar cheese, for a melt (optional)

Directions

1
Mix salad ingredients together.
2
Mix dressing ingredients together.
3
Stir dressing into salad, mix well.
4
This is great right away but if you let it sit in the refrigerator it will develop even more flavor.
5
Enjoy this how you'll like it (see description).

Questions about this recipe?

Featured Reviews for This Recipe

From: Brooke the Cook in WI

On Jul 21, 2009

What a unique tuna salad recipe! I did not use the optional mayo/sour cream because it tasted awfully good without it! The lime and chili powder are a surprising addition. I served mine in a whole wheat pita and my DH ate his on toasted wheat. Great summer dinner!

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From: Luvin' Texas

On Nov 26, 2008

I love tuna salad and I'm thrilled to find a new way to stretch a couple of cans of tuna, plus have a wonderful Southwester flair to the flavor. Actually used 3 small cans of tuna, and I cut back on the lime juice. I made this for the "Southwestern - Tex-Mex" challenge. Thanks!

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From: ~Nimz~

On Jul 27, 2008

I really enjoyed this. Made to take to work this week. Loved the flavors together, but I thought the black olives slightly overpowered the others. I'll cut back on them next time. Really liked the dressing. Thanks Engrossed. Made for SSC Pet Parade

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From: Chef #586672

On Oct 10, 2007

This was the best tuna that I have ever tasted hands down! It definitely hit the spot and every taste bud imaginable! I ate it for a week straight but of course I made a few batches to keep me going...thanks all the way from Japan!

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