Cooked - Ensalada De Atún (mexican Tuna Salad)

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Ensalada De Atún (mexican Tuna Salad)

4.0

8 ounces chunk light tuna in water (2 4-ounce cans) (drained)

½ cup cooked corn ((canned or frozen))

½ cup peas ((canned or frozen))

1 medium carrot (diced)

1 celery, diced

¼ cup red onion (diced)

¼ cup jicama (diced (optional))

½ cup greek yogurt, crema Mexicana, or sour cream

1 tablespoon mayonaise

1 lime (about 2 tablespoons) (juiced)

1 tablespoon brine from pickled jalapeños ((optional))

¾ teaspoon kosher salt (plus more to taste)

In a large mixing bowl break up the tuna with a fork.
And the corn, peas, carrot, celery, onion, and jicama, if using.
In a small bowl, add the crema, mayonnaise, lime juice, pickled jalapeño brine, and salt. Stir to combine.
Add the creamy dressing with tuna and veggies and toss together to combine.
Season with salt, to taste.
Serve on a lettuce leaf, or serve with saltine crackers, on a tostada shell, or in a sandwich.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 123 weeks ago

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