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Mexican Tuna Salad

Yield: 2 servings
Serving Size: About 1 cup
Ratings Rating: 4.00, 1 Votes | Read Comments
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  • 1 (6 ounce) can chunk light tuna in water, drained and flaked
  • 1 green bell pepper, minced
  • 2 scallions, minced
  • 1/4 cup prepared green salsa
  • 6 pimiento-stuffed green olives, chopped
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin
  • Freshly ground pepper to taste


  1. Combine tuna, bell pepper, scallions, salsa, olives, mayonnaise, lime juice and cumin in a medium bowl. Mix with a fork; season with pepper.

Nutritional Information (Per Serving)
Protein:23 g
Sodium: 841 mg
Cholesterol:31 mg
Fat: 8 g
Carbohydrates: 8 g
Exchanges: 1 Vegetable, 3 Very Lean Meat, 1 Fat (Mono)

Source: The Eating Well Diabetes Cookbook
Author: Joyce Hendley

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