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Southwest Tuna Salad

Full of flavor and color, enjoy the southwest take on tuna salad.

20 mins
6 Serving(s)
Southwest Tuna Salad


  • 2 cans (10 oz. total) solid white albacore tuna in water, drained
  • 1 can (15 oz.) dark red kidney beans, drained and rinsed
  • 1 cup corn
  • 1 1/4 cup red bell pepper, cut lengthwise into 1/4-inch-thick slices
  • 1 1/4 cup cucumber, cut lengthwise in half, then cut crosswise into
  • 2 limes
  • 1/4 cup extra virgin olive oil
  • 3/4 tsp. salt
  • 3/4 tsp. ground cumin
  • 2 tsp. chopped fresh basil leaves
  • 2 tsp. chopped fresh cilantro leaves


  1. In medium bowl, flake tuna with fork. Add beans, corn, pepper and cucumber.
  2. From limes, grate 2 teaspoons peel and squeeze 2 tablespoons juice. In small bowl, with whisk, stir oil, salt, cumin, lime juice and peel until well blended; stir in basil and cilantro. Pour oil mixture over tuna mixture and gently toss to combine. Makes about 6 cups.

Nutrition Facts

226 Calories Per ServingFat: 11gSaturated Fat: 2gCholesterol: 19mgSodium: 644mgCarbohydrates: 17gFiber: 5gSugars: 4gProtein: 16g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe