Ingredients
Scale
- 2 cans (5 ounces each) tuna in water, drained
- 1/2 cup chopped red onion
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a medium bowl, flake the drained tuna with a fork.
- Add the chopped red onion, bell pepper, cilantro, and minced jalapeño (if using) to the bowl.
- In a small separate bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the tuna and vegetable mixture.
- Gently toss to combine all ingredients.
- Serve immediately or chill for later.
Notes
- Adjust the amount of jalapeño to your spice preference.
- Serve with tortilla chips, crackers, or in lettuce cups for a low-carb option.
- This salad is also great as a filling for tacos or wraps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 200
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 40mg