Tex-mex Tuna Salad


  • 2 6 1/2 oz. cans canned solid white tuna in water drained and flaked
  • 1/2 cup ripe olives, sliced
  • 1/2 cup green onions including tops, sliced
  • 1/2 cup celery, thinly sliced
  • 2/3 cup picante sauce
  • 1/2 cup dairy sour cream
  • 1 teaspoon ground cumin
  • lettuce leaves, or shredded lettuce
  • 3 cups tortilla chips, or 12 taco shells
  1. Combine tuna, olives, green onions and celery in medium bowl. Combine picante sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly.
  2. To serve, taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips.
  3. Drizzle with additional picante sauce, top with additional sour cream, if desired.


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