Spanish Tuna Salad w/ Olive Oil, Cilantro and Lime
3 6 Ounce Cans Tuna, white albacore 1/2 Cup Sliced Red Onion 1/2 Cup Grated Carrot 1/4 Cup Cilantro, chopped 1/4 Cup Celery, minced 1/2 Serrano Pepper, minced
3 Tbs. Lemon or Lime Juice 2 Tbs. Red Vinegar 4 Tbs. Olive Oil Pinch Salt and Pepper
Red onion sliced thin.
Open tuna cans and drain off the water.
Place tuna into a mixing bowl.
Using fingers or fork, shred and crumble tuna into very small pieces.
Place all other ingredients in this recipe into the bowl with the tuna.
Mix everything together and serve.
New Taste Thinking:
It seems that canned tuna comes with it's own laundry list of issues. Fortunately, most of these issues can be resolved and tuna can be enjoyed as a lean protein from time to time. This is my all-time favorite tuna salad recipe. It is light and crisp with just the right amount of flavor from the oil and lime. Try this tuna salad with cold vegetables, lettuce, pasta, lavash or in a wrap.
Serving Size 3/4 Cup Servings Per Recipe 5 Calories 244 Calories from Fat 124 Total Fat 14g Saturated Fat 2g Trans Fat 0g Cholesterol 43mg Sodium 404mg Total Carbohydrate 4g Dietary Fiber 1g Sugars 2g Protein 25g