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Ensalada de Atún (Mexican tuna salad)
author
Maricruz Avalos Flores
4
servings
This Mexican tuna salad "ensalada de atún" is perfect to serve for a quick lunch, or as an easy appetizer any day of the week. The creamy and soft textures combine perfectly with crunchy bits of lettuce and onions.
prep
10
minutes
minutes
total
10
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
1 -7 oz
can
tuna
(drained)
▢
2
cups
iceberg lettuce
(chopped)
▢
½
cup
tomatoes
(diced)
▢
½
cup
onions
(chopped)
▢
1 -8oz
can
mixed vegetables
▢
⅓
cup
mayonnaise
▢
½
cup
Mexican crema
(or sour cream)
▢
¼
cup
pickled jalapeños
(chopped)
▢
¼
cup
brine from pickled jalapeños
▢
salt
Instructions
Place lettuce, tomatoes, onions, and mixed veggies in a medium bowl.
Add canned tuna to the bowl along with Mexican crema, mayonnaise, pickled jalapeños, and brine.
Toss everything for 2 minutes or until all ingredients are nicely coated with cream and mayonnaise.
Adjust salt to taste and serve on tostadas, saltine crackers, or stuffed in a sandwich.
Notes
To prevent your salad from getting soggy make sure to drain well the tuna and vegetables, and dry nicely the lettuce with paper towels.
The recipe yields 4 appetizer servings.
This Mexican tuna salad lasts up to 4 days in the fridge stored in an airtight glass container.
Nutrition Information
Serving:
1
serving
|
Calories:
304
kcal
|
Carbohydrates:
20
g
|
Protein:
14
g
|
Fat:
20
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
9
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.04
g
|
Cholesterol:
39
mg
|
Sodium:
531
mg
|
Potassium:
444
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
6045
IU
|
Vitamin C:
17
mg
|
Calcium:
98
mg
|
Iron:
2
mg
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