MEXICAN TUNA SALAD

Mexican Tuna Salad image

Got this recipe out of a magazine and it looked so good I had to try it. Really great for a light summer dinner or lunch. (Prep time includes refrigeration).

Provided by TishT

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

15 ounces chunk white albacore tuna in water
4 large tomatoes, chopped
1/2 cup red onion, finely diced
2 cups cilantro, lightly packed and chopped
1/2-3/4 cup fresh lime juice
2 jalapeno peppers, seeded and minced (optional)
1 teaspoon salt
1 head boston lettuce
24 baked corn tortilla chips

Steps:

Place tuna in a medium bowl and break into large pieces with a fork.
Add tomatoes, onion, cilantro, lime juice, peppers, and salt.
Stir to mix.
Cover and refrigerate 30 minutes or up to 6 hours.
Line plates with lettuce leaves and top with tuna salad.
Serve with chips.

Nutrition Facts : Calories 135.5, Fat 2.7, SaturatedFat 0.7, Cholesterol 31.3, Sodium 685.1, Carbohydrate 9.1, Fiber 2.2, Sugar 4.4, Protein 19.4

*** Explore more Mexican Tuna Salad Recipes »

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