Southwest Tuna Salad
A zesty, no-cook salad combining creamy guacamole-tuna salad with crisp romaine, briny olives, and fresh salsa. Bright lime and cilantro add a fresh, Mexican-inspired twist to this quick, satisfying lunch, ready in just minutes.
Prep Time
10 min
Total Time
10 min
Servings
4
Ingredients
Pantry
2 cans Tuna
1 can sliced Black Olives
1 tbs White Wine Vinegar
Fridge and Freezer
1 head Romaine
4 servings Guacamole
1 cup Mayonnaise
1 cup Cilantro
2 tbs Lime Juice
1 cup Salsa
Directions
Wash hands with soap and water. Open and drain the cans of tuna and olives. Rinse the cilantro and gently pat dry. Chop the cilantro leaves and discard the stems. Rinse the romaine and pat dry, then chop.
In a medium bowl, combine the mayonnaise, lime juice, vinegar and guacamole. Stir in the tuna until combined, then gently fold in the cilantro.
Divide romaine into 4 bowls. Top with tuna salad, olives, and salsa. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.