Simple southwestern tuna

A serving of tuna salad on plate
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serving size
1/4 of prepared recipe
Time to make
20 minutes preparation


  • 1 large can light tuna
  • 2 tablespoons green bell pepper, diced
  • 2 tablespoons onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons chili powder
  • 4 medium tomatoes


  1. Open and drain excess liquid off tuna.
  2. Wash and dice onion and bell pepper.
  3. Mix first six ingredients together. Taste mixture and add more spice if you prefer.
  4. Wash and slice tops off tomatoes. Scoop out the middles.
  5. Fill tomatoes with tuna mixture.

Tips and variations

  • If you don’t have fresh tomatoes, try serving this salad on other vegetables. Slice a cucumber in half length-wise, scoop out the seeds and serve the salad in the cucumber boat. You can also try it on celery sticks.
  • This salad also tastes great on a lettuce salad or in a sandwich. Scoop some of the prepared tuna directly on a lettuce salad and serve chopped tomatoes if you have them, Or serve the tuna as a filling on whole wheat bread or a wrap, adding sliced tomatoes and lettuce.

Nutritional info

Total fat
7.7 g
Saturated fat
1.1 g
17.9 mg
158 mg
Total carbohydrates
6.2 g
Dietary fiber
2 g
11 g
Total sugar
3.6 g