Ensalada de Atún (Mexican Tuna Salad)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, crunchy Mexican tuna salad with corn, peas, carrots, and jicama bound in a yogurt-mayo dressing with lime and jalapeño. Protein-packed and quick to assemble for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces chunk light tuna in water (2 4-ounce cans) (drained)
- 1/2 cup cooked corn ((canned or frozen))
- 1/2 cup peas ((canned or frozen))
- 1 medium carrot (diced)
- 1 celery, diced
- 1/4 cup red onion (diced)
- 1/4 cup jicama (diced (optional))
- 1/2 cup greek yogurt, crema Mexicana, or sour cream
- 1 tablespoon mayonaise
- 1 lime (about 2 tablespoons) (juiced)
- 1 tablespoon brine from pickled jalapeños ((optional))
- 3/4 teaspoon kosher salt (plus more to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 607mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 281mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 607MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.