Tex-Mex Tuna Salad

Kitchen Tested
  • Yield 4 servings

A great presentation for tuna salad.


2 (9-ounce) cans solid white tuna in spring water, drained and flaked
1/2 cup sliced green onions
1/2 cup chopped celery
1 cup frozen corn, thawed
1 (15-ounce) can black beans, drained and rinsed
1/2 cup picante sauce
1/2 cup nonfat sour cream
1 teaspoon ground cumin
Shredded lettuce
Low-fat tortilla chips (optional)


  1. Combine tuna, green onions and celery in a medium bowl.
  2. Combine corn, black beans, picante sauce, sour cream and cumin; mix well.  Pour over tuna mixture; toss lightly.
  3. To serve, line individual plates with shredded lettuce and top with tuna mixture.  Surround with tortilla chips, if desired.