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Tex-Mex Tuna Salad

Tex-Mex Tuna Salad recipe image
This Tex-Mex Tuna Salad is a vibrant twist on a classic lunch staple, combining flaky solid white tuna with the bold flavors of Pace Picante Sauce, sour cream, and cumin. The addition of crisp celery, green onions, and ripe olives adds wonderful texture and briny depth to every bite. It is a quick, no-cook meal that comes together in minutes, making it perfect for busy weeknights or casual gatherings. Serve it nestled in warm taco shells for a handheld feast, or spoon it over shredded lettuce with tortilla chips for a lighter option. The balance of creamy sauce and spicy kick makes this dish incredibly satisfying and versatile.
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 0.0
Description
This Tex-Mex Tuna Salad is a vibrant twist on a classic lunch staple, combining flaky solid white tuna with the bold flavors of Pace Picante Sauce, sour cream, and cumin. The addition of crisp celery, green onions, and ripe olives adds wonderful texture and briny depth to every bite. It is a quick, no-cook meal that comes together in minutes, making it perfect for busy weeknights or casual gatherings. Serve it nestled in warm taco shells for a handheld feast, or spoon it over shredded lettuce with tortilla chips for a lighter option. The balance of creamy sauce and spicy kick makes this dish incredibly satisfying and versatile.
Ingredients
  • 2 can Solid white tuna in water, drained and flaked (6.5 oz each)
  • 1/2 cup Sliced ripe olives
  • 1/2 cup Sliced green onions (white and green parts)
  • 1/2 cup Thinly sliced celery
  • 2/3 cup Pace Picante Sauce
  • 1/2 cup Dairy sour cream
  • 1 teaspoon Ground cumin
  • 12 shells Taco shells, warmed
  • 3 cups Shredded lettuce
  • 3 cups Tortilla chips (for serving)
  • 1 head Lettuce leaves (for lining shells)
Directions
  1. 1
    Drain the tuna thoroughly and place the flaked fish into a large mixing bowl.
  2. 2
    Add the sliced ripe olives, green onions, and celery to the bowl with the tuna.
  3. 3
    In a small separate bowl, whisk together the Pace Picante Sauce, sour cream, and ground cumin until smooth.
  4. 4
    Pour the sauce mixture over the tuna and vegetable mixture.
  5. 5
    Gently toss everything together until the tuna is evenly coated and well combined.
  6. 6
    Warm the taco shells according to package directions.
  7. 7
    Line each taco shell with a lettuce leaf to prevent sogginess.
  8. 8
    Spoon the Tex-Mex tuna mixture generously into the prepared taco shells.
  9. 9
    Alternatively, serve the tuna mixture over a bed of shredded lettuce on individual plates.
  10. 10
    Surround the plates with tortilla chips for dipping and scooping.
  11. 11
    Garnish with a drizzle of extra Picante Sauce and a dollop of sour cream if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a lighter version, substitute plain Greek yogurt for the sour cream.

If you prefer more heat, increase the amount of Picante Sauce or add a dash of hot sauce.

This salad can be made ahead and stored in the refrigerator for up to 2 days. Add the taco shells or chips just before serving to maintain crispness.

Ensure the tuna is well-drained to prevent the salad from becoming too watery.

Keywords: tex-mex, tuna salad, taco shells, picante sauce, cumin, quick dinner, no-cook, seafood, mexican inspired, lettuce wraps, chips, sour cream, olives, green onions, celery, easy recipe, weeknight meal, appetizer, lunch, party food
Read it online: https://www.chefs-mate.com/recipe/tex-mex-tuna-salad-2/