Salsa Tuna Salad Recipe
Salsa Tuna Salad Recipe photo by Taste of Home

Salsa Tuna Salad Recipe

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In Skellytown, Texas, Jennifer Harris perks up her fresh-tasting tuna salad with flavorful salsa. Bright corn and green pepper add pretty color to the mixture. Served on a bed of lettuce, it makes a great light lunch.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup plain nonfat yogurt
  • 1/4 cup salsa
  • 1/4 teaspoon pepper
  • 2 cans (5 ounces each) reduced-sodium chunk white tuna, drained and flaked
  • 1 cup frozen corn, thawed
  • 1 cup chopped green pepper
  • Lettuce leaves, optional

Nutritional Facts

1/2 cup (prepared with low-sodium tuna) equals 122 calories, 1 g fat (0 saturated fat), 11 mg cholesterol, 153 mg sodium, 10 g carbohydrate, 0 fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 vegetable.

Directions

  1. In a large bowl, combine the yogurt, salsa and pepper. Stir in the tuna, corn and green pepper. Serve in a lettuce-lined bowl if desired. Yield: 6 servings.
Originally published as Salsa Tuna Salad in Quick Cooking May/June 1998, p22

Nutritional Facts

1/2 cup (prepared with low-sodium tuna) equals 122 calories, 1 g fat (0 saturated fat), 11 mg cholesterol, 153 mg sodium, 10 g carbohydrate, 0 fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 vegetable.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Aug. 7, 2008

To make it creamier, I substituded 1/4 c low-fat mayo for 1/4 c of the yogurt. Very tasty. I put it on a whole-grain bread with lettuce and tomato to make a gereat sandwich.

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