Middle Eastern Tuna & Hummus On Toasted Pita
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Mexican Tuna Salad Bowl
Serves1
Prep Time15 min
Time to Table15 min
This tuna salad is light, simple and keeps things easy with salsa, chili pepper and jalapeño for added fiesta.
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Ingredients
2 cans (80 g each) Clover Leaf Flaked Light Tuna in Olive Oil with Chili tri-pack (or Flaked Light Tuna in Olive Oil tri-pack), drained
1 jalapeño pepper, couple of slices for garnish; deseed and finely chop the rest
¼ cup frozen corn, defrosted
¼ cup black beans
½ cup cooked white rice
½-1 tsp cilantro, chopped
1 tsp lime juice
1 cup romaine lettuce, shredded
¼ cup chunky salsa (pico de gallo)
¼ - ½ lime, sliced (garnish)
PREP INSTRUCTIONS
- Mix tuna with chopped jalapeño.
- Heat up tuna mixture, corn and black beans (we microwaved each individually).
- Toss cooked white rice with cilantro and lime juice.
- Assemble a bowl with lettuce, rice, tuna mixture, corn, black beans and salsa.
- Squeeze lime on top as dressing.
- Garnish with lime and jalapeño slices.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 500 | |
| Fat | 19 g | 25% |
| Saturated Fats | 3 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 15% | |
| Carbohydrate | 50 g | |
| Fibre | 9 g | 32% |
| Sugar | 5 g | 5% |
| Protein | 32 g | |
| Cholesterol | 40 mg | |
| Sodium | 890 mg | 39% |
| Potassium | 750 mg | 16% |
| Calcium | 100 mg | 8% |
| Iron | 3.5 mg | 19% |
