Ensalada de Atún
Ensalada de Atún is a tasty and easy lunch idea that doesn’t break the bank. This Mexican tuna salad is made with canned tuna and comes together in minutes.
Servings: 8 people
- Corn chips, Saltine crackers, or Tostadas for serving
Drain off all of the water from the tuna and break up into finer pieces.
Place in a large mixing bowl then mix in the salt and black pepper.
Add the onion, celery, cilantro and mix until well combined.
Mix in the mayonnaise until it coats the ingredients well.
Carefully mix in the tomatoes and the chopped jalapeno, stir until well combined.
Taste and adjust seasoning if desired.
Serve or chill in the refrigerator until ready to serve.
This recipe calls for 6 small cans of 5-oz tuna in water (or 3 big cans of 10-oz tuna) - the total of drained tuna is 23 oz.
Serve with corn chips and/or saltine crackers or even tostadas.
This salad will stay fresh in the refrigerator for a few days, it’s best to enjoy within 2 days before the tomatoes start to break down.
Calories: 409kcal | Carbohydrates: 2g | Protein: 31g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 1067mg | Potassium: 377mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg