Mexican Tuna Salad by @raziyyz

20 min

2 servings

🐟

280 g

Tuna

🧅

150 g

White onion

🍅

2

Tomatoes

🥑

150 g

Avocado

🌶️

14 g

Jalapeno

🌿

4 g

Cilantro

🥣

80 g

Fat free greek yogurt

🥚

60 g

Light mayo

🍋

30 ml

Lime

🧄

3 g

Garlic powder

🧂

1 tsp

Salt and pepper

  1. Drain
    • canned tuna

    Drain the 2 cans of canned tuna thoroughly and transfer the tuna to a large mixing bowl.

  2. Dice
    • white onion
    • tomato
    • avocado

    Dice the white onion, tomatoes, and avocado on a cutting board.

  3. Chop
    • jalapeno pepper
    • cilantro

    Finely chop the jalapeno pepper and chop the cilantro.

  4. Add
    • canned tuna
    • white onion
    • tomato

    Add the diced white onion, tomatoes, avocado, jalapeno pepper, and cilantro to the bowl with the tuna.

  5. Add
    • fat-free plain Greek yogurt
    • light mayo
    • Tuna

    Add the fat-free plain Greek yogurt and light mayo to the tuna mixture.

  6. Squeeze
    • lime juice
    • garlic powder

    Squeeze the juice from 1 lime into the bowl and add the garlic powder, salt, and black pepper.

  7. Stir
    • canned tuna
    • white onion
    • tomato

    Gently stir the salad until evenly combined, keeping some avocado pieces intact.

  8. Divide
    • Tuna

    Divide the Mexican tuna salad between 2 servings and serve immediately or chill before serving.

Mexican Tuna Salad by @raziyyz

20 min

2 servings

🐟

280 g

Tuna

🧅

150 g

White onion

🍅

2

Tomatoes

🥑

150 g

Avocado

🌶️

14 g

Jalapeno

🌿

4 g

Cilantro

🥣

80 g

Fat free greek yogurt

🥚

60 g

Light mayo

🍋

30 ml

Lime

🧄

3 g

Garlic powder

🧂

1 tsp

Salt and pepper

Preparation Steps

  1. Step 1/8

    Drain the 2 cans of canned tuna thoroughly and transfer the tuna to a large mixing bowl.

    🐟canned tuna
    🥫can opener
    🥣large mixing bowl

  2. Step 2/8

    Dice the white onion, tomatoes, and avocado on a cutting board.

    🧅white onion
    🍅tomato
    🥑avocado
    🪵cutting board
    🔪chef's knife

  3. Step 3/8

    Finely chop the jalapeno pepper and chop the cilantro.

    🌶️jalapeno pepper
    🌿cilantro
    🪵cutting board
    🔪chef's knife

  4. Step 4/8

    Add the diced white onion, tomatoes, avocado, jalapeno pepper, and cilantro to the bowl with the tuna.

    🐟canned tuna
    🧅white onion
    🍅tomato
    🥑avocado
    🌶️jalapeno pepper
    🌿cilantro
    🥣large mixing bowl

  5. Step 5/8

    Add the fat-free plain Greek yogurt and light mayo to the tuna mixture.

    🥣fat-free plain Greek yogurt
    🥚light mayo
    🥄measuring cups
    🥣large mixing bowl

  6. Step 6/8

    Squeeze the juice from 1 lime into the bowl and add the garlic powder, salt, and black pepper.

    🍋lime juice
    🧄garlic powder
    🧂salt
    ⚫black pepper
    🍋citrus juicer
    🥄measuring spoons
    🥣large mixing bowl

  7. Step 7/8

    Gently stir the salad until evenly combined, keeping some avocado pieces intact.

    🐟canned tuna
    🧅white onion
    🍅tomato
    🥑avocado
    🌶️jalapeno pepper
    🌿cilantro
    🥣fat-free plain Greek yogurt
    🥚light mayo
    🍋lime juice
    🧄garlic powder
    🧂salt
    ⚫black pepper
    🥣large mixing bowl
    🥄spoon

  8. Step 8/8

    Divide the Mexican tuna salad between 2 servings and serve immediately or chill before serving.

    🥄spoon

Composition

Ingredients

Types

Vegetables, Fruit, Herbs, Spices

Ingredients

Tuna, White onion, Tomatoes, Avocado, Jalapeno, Cilantro, Fat free greek yogurt, Light mayo, Lime, Garlic powder, Salt and pepper

Notes

Tuna (or from a pouch), White onion (diced), Tomatoes (diced), Avocado (diced), Jalapeno (finely chopped), Cilantro (chopped), Fat free greek yogurt (plain), Lime (squeezed)

Allergens

to inform

Dietetics

Dietary regimen

High-protein, Gluten-free, Pescatarian

Calories

480 kcal

Macro nutrients

Protein: 58g, Carbohydrates: 32g, Fat: 16g, Fiber: 9g, Sugar: 9g

Nutritional Information

Minerals

Sodium: 950mg, Potassium: 900mg, Calcium: 170mg, Iron: 3.5mg, Selenium: 80mcg

Vitamins

Vitamin C: 30mg, Vitamin D: 4mcg, Vitamin B12: 4mcg, Vitamin K: 35mcg, Folate: 120mcg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

can opener, cutting board, chef's knife, measuring cups, measuring spoons, citrus juicer, large mixing bowl, spoon

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Meal Prep, Snack

Origin

Source

Platform

instagram

Original Creator

@raziyyz

Origin

Cuisine

Mexican

Geographic

Mexico, North America

Various

Aspect

Texture

Creamy, Chunky, Tender, Juicy, Crisp

Flavors

Savory, Tangy, Fresh, Citrusy, Spicy, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 60 min when ambient temperature exceeds 32°C / 90°F,Refrigerate promptly because the salad contains fish and dairy), fridge : 2 days (Store in an airtight container,Keep at or below 4°C / 40°F,Stir gently before serving,For best avocado texture, consume within 24 hours), freezer : 0 min (Not recommended,Avocado, tomatoes, Greek yogurt, and mayonnaise will separate or become watery after thawing)