From the library
Sanchico Tuna Salad
This tuna salad gets its creamy flavor from the avocado and a slight punch from the crushed red pepper.
Makes 4 portions4 steps
115
kcal · per 1/4 of recipe
7g
Protein
10g
Carbs
6g
Fat
Ingredients
- 1 can chunk light tuna (in water, 6.5 ounce can)
- 1 large avocado (diced)
- 1 cup Roma tomatoes (diced)
- 1/4 cup red onion (diced)
- 2 teaspoons lime juice
- 1 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/2 large firm mango (diced)
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- Drain tuna.
- Transfer to a mixing bowl and mix well with avocado for texture.
- Add tomatoes, onion, lime juice, crushed red pepper, salt, and mango.
USDA MyPlate Kitchen — Houston Food Bank — Chef Jose Montoya (public domain), via myplate.food · public domain
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