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–+ servings
Mexican Tuna Salad on top of a tostada
4.80 from 24 votes

Silvia's Mexican Tuna Salad

Prep Time8 minutes
Cook Time25 minutes
Refrigeration15 minutes
Total Time48 minutes
Servings: 8 porciones
Calories: 269kcal

Ingredients

  • 1 medium white onion finely chopped
  • 2 Roma tomatoes finely chopped
  • 1 cup of fresh chopped cilantro
  • 1  serrano pepper finely chopped or more if you want it spicier, or you can omit it if you don’t like it
  • 2 - 3 medium limes juice only
  • 2 cans 6oz Tuna in water, drained.  I like Bumble Bee.
  • 4 Tablespoons of ketchup
  • 2 celery stalks finely chopped (very important ingredient, don´t omit if you can help it!)
  • 1 green bell pepper finely chopped or yellow or red
  • 1  cup frozen sweet peas
  • 1 cup frozen corn kernels
  • salt to taste
  • 1 medium iceberg lettuce finely chopped
  • 2 avocados
  • 8 Tostadas corn

Instructions

  • Combine in a bowl the onion, tomato, and serrano pepper.
  • Add lime juice, tuna, ketchup and cilantro. Set aside.
  • Defrost sweet peas and corn following microwave directions from their package; let them cool down. Add celery, green peppers, sweet peas, and corn, to onion-tomato mixture. Salt to taste.
  • Mix well, chill for 15-30 minutes.
  • Just before serving add lettuce and avocado.  Serve on tostadas or with saltine crackers.

Nutrition

Nutrition Facts
Silvia's Mexican Tuna Salad
Amount per Serving
Calories
269
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
15
mg
5
%
Sodium
 
335
mg
15
%
Potassium
 
686
mg
20
%
Carbohydrates
 
32
g
11
%
Fiber
 
8
g
33
%
Sugar
 
7
g
8
%
Protein
 
13
g
26
%
Vitamin A
 
969
IU
19
%
Vitamin C
 
43
mg
52
%
Calcium
 
64
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Fish & Seafood, Salads
Cuisine: Mexicana
Diet: Gluten Free
Keyword: How to make tuna salad without mayo, Recipes for lent, Recipes with canned tuna
Author: Silvia Martinez