Mexican Tuna Salad | Recipe Finder

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6servings

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

Nutrients	Cellulose
Vitamins	B₁, B₃, B₆, C, P
Minerals	Natrium, Silicon, Sulfur, Chlorine

Ingredients Jump to Instructions ↓

2 pouches (7.06 oz each) chunk white albacore tuna in water
4 large tomatoes , chopped (3 cups)
1/2 cup(s) finely diced red onion
2 cup(s) lightly packed cilantro , chopped
1/2 to 3/4 cup freshly squeezed lime juice
2 jalapeño peppers , seeded and minced
1 teaspoon(s) salt
1 head(s)
Boston lettuce
24 baked tortilla chips

Instructions Jump to Ingredients ↑

Place tuna in a medium bowl; 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 the chips.

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