Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing staff
Ingredients
- 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
Directions
- Open and drain excess liquid off tuna.
- Wash and dice onion and bell pepper.
- Mix first six ingredients together. Taste mixture and add more spice if you prefer.
- Wash and slice tops off tomatoes. Scoop out the middles.
- 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
Calories
132
Total fat
7.7 g
Saturated fat
1.1 g
Cholesterol
17.9 mg
Sodium
158 mg
Total carbohydrates
6.2 g
Dietary fiber
2 g
Protein
11 g
Total sugar
3.6 g
Allergens
Fish
