If you’re a fan of tuna salad but not a fan of the fatty mounds of mayo that goes into it, then this recipe is for you! Add some extra flavor to your tuna salad by replacing that mayo with avocado and add black beans for extra fiber and protein!
Mexican Tuna Salad is a great make ahead dish you can make in a large batch and eat on it all week when you’re too busy to cook. Throw it on a bed of lettuce for a fun zesty salad or pack in on a whole grain wrap to take to work for lunch. It makes for great meal prep!
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon paprika
12 ounces Bumble Bee® Solid White Albacore Tuna
1/2 cup diced red pepper 1/2 red pepper
15 ounce can black beans rinsed and drained
1/2 teaspoon cumin
1 lime zested
2 avocados cubed
1/2 – 1 cup cilantro chopped
1/4 – 1/2 small red onion diced
1 – 2 teaspoons chopped jalapeno
1 teaspoon salt
- In a small bowl combine lime juice, olive oil and paprika. Mix until smooth.
- In large bowl combine remaining ingredients and mix.
- Top with dressing.
Nutritional Analysis Per Serving
Calories 470 calorie | Total Fat 25 grams | Saturated Fat 4 grams
Cholesterol 15 milligrams | Sodium 1299 milligrams | Carbohydrates 29 grams
Dietary Fiber 15 grams | Protein 33 grams |Sugar 33 grams