Tex-Mex Tuna Salad
Yield
6 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna
|
|
| ½ | cup |
olives
ripe, sliced |
*
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
celery
sliced |
|
| ⅔ | cup |
pace picante sauce
|
* |
| ½ | cup |
sour cream
dairy |
|
| 1 | teaspoon |
cumin
ground |
|
| 12 | each |
taco shells
|
*
|
| 3 | cups |
tortilla chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna
|
|
| 118 | ml |
olives
ripe, sliced |
*
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
celery
sliced |
|
| 158 | ml |
pace picante sauce
|
* |
| 118 | ml |
sour cream
dairy |
|
| 5 | ml |
cumin
ground |
|
| 12 | each |
taco shells
|
*
|
| 7.1E+2 | ml |
tortilla chips
|
*
|
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.
