Mexican Tuna Salad

"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)."
 
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Ready In:
45mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. I didn't try this recipe, per se, but I make tuna this way all the time for myself and my Mexican hubby (we don't use lettuce with it, though; he likes to scoop it up with broken tostada shells, and I like to use it as a filling for wraps). The combination of the tuna with the veggies, cilantro, lime juice and salt is such a nice change from mayo-based tuna salad. It has a very bright and fresh flavor, and it's a fairly healthful light meal to boot. Personally, I think the jalapeno is a must (maybe in lesser amounts for those with more sensitive palates) - it just adds a nice kick. Pointers from personal "bare cupboard" experiences: don't bother with dried cilantro (EVER!) or bottled lime juice here, because it's just not worth it. Fresh, fresh, fresh is the only way to go with this one!
     
  2. I was googling to see if there was anything that I could add to my Mexican tuna that I hadn't thought to add. Instead I found this identical recipe. When I make this I have tuna tostadas on my mind. I spread some guac and/or sour cream on a tostada, add the tuna and a bit of salsa on top for a delicious light supper. The leftovers tend to be a bit watery (the tomatoes really give up their juice overnight), so the next day, I drain the liquid and then mix in a little mayo to have a more traditional sandwich with a fresh twist. I was introduced to Mexican tuna after a lovely woman from Mexico invited my son and me to lunch at her home. I've been making and serving it people since then and it has become a favorite with everyone that has tried it.
     
  3. This is basically pico de gallo with...I've been making this for years but with the white onions and also with shrimp or crab meat. My family and friends love my "shrimp pico" as an appetizer served with-- of course tortilla chips.
     
  4. This stuff was fantastic. It was a huge hit with me..... I will never make tuna the old way again. it was so fresh. I however didn't have any jalapenos so i put 1/4 cup of tabasco and 2 tbsp of chili powder for a kick. the tabasco gave it even more a a twangy taste. I will be eating this the next three days! i ate it with ritz pita chips.... FANTASTIC! thank you
     
  5. The flavor of this was nice and different. Mine turned out watery, though, and it was difficult to eat with the tortilla chips. I ended up eating it on salad greens with a cumin and cilantro dressing and it was quite good that way. I would make this again, but not with the intention of eating it with chips. I might even try mixing everything together except the tomatoes, and then stuffing the tuna mixture into a tomato.
     
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Tweaks

  1. Great Recipe. Added 2 cooked and cubed red potatoes,small amount of iceburg lettuce and a 1/2 green bell pepper instead of the jalapeno. Great in the summer for a light dinner or lunch. And always use fresh cilantro and limes or lemons it makes a world of difference.
     

RECIPE SUBMITTED BY

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