Tex-Mex Tuna Salad
Submitted by marce
No-cook Tex-Mex tuna salad tossed in a creamy picante-cumin dressing with olives and green onions. Serve in taco shells or over chips for a quick lunch.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
20 minForget the mayo-heavy tuna salad you grew up with. This one has swagger.
Picante sauce and sour cream spiked with ground cumin replace the usual dressing, giving the tuna a smoky, tangy kick that actually makes you want seconds.
Sliced black olives, green onions, and celery add crunch and color to every bite.
Spoon it into crispy taco shells lined with lettuce for a handheld lunch, or pile it over a bed of shredded lettuce surrounded by tortilla chips for a shareable spread.
Twenty minutes, no cooking, six servings. That’s a win on any weekday.
Pro Tips
- Drain the tuna thoroughly. Excess liquid dilutes the picante-sour cream dressing and makes everything watery.
- Use a good quality picante sauce with visible chunks of tomato and pepper. It does the heavy lifting on flavor here.
- Serve immediately after assembling in taco shells. The shells soften fast once the filling goes in.
- For meal prep, keep the tuna mixture and shells separate in the fridge and assemble right before eating.
Ingredients
Directions
Combine tuna, olives, green onions and celery in medium bowl.
Combine Pace Picante Sauce, sour cream and cumin; mix well.
Pour over tuna mixture; toss lightly.
To serve, line 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.
Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired.
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