Ensalada de Atun

Ensalada De Atun is undoubtedly a classic recipe. Canned tuna is tossed with creamy textures and dotted with crisp celery and mixed veggies. But the Mexican version has a little something extra to make it the ultimate tuna salad recipe.

Course Lunch

Cuisine Mexican

Prep Time 15

Total Time 15

Servings people

Calories 361kcal

Author Ana Frias

Ingredients

1 12 oz can Can white Tuna in water Or your favorite canned tuna
¼ cup Mayonnaise
½ cup Mixed vegetables from a can or frozen peas & carrots with green beans, etc.
¼ cup Celery chopped in small chunks
¼ cup Pickled jalapeños (+ 2 tablespoons of their juice) chopped in small pieces
1 cup Shredded lettuce Use firm lettuce like Romaine or Iceberg
Kosher Salt
Black Pepper to taste
Top with avocado
Serve with saltines, tostadas or tortilla chips.

Instructions

Drain the tuna and place in a medium size bowl.
1 12 oz can Can white Tuna in water
Add the mayonnaise, mixed vegetables, celery, jalapeños and the jalapeño juice. Mix gently until all ingredients are integrated well.
¼ cup Mayonnaise, ½ cup Mixed vegetables from a can or frozen, ¼ cup Celery, ¼ cup Pickled jalapeños (+ 2 tablespoons of their juice)
Fold in the lettuce and season with salt and pepper to taste.
1 cup Shredded lettuce, Kosher Salt, Black Pepper to taste
Top with avocado and hot sauce.
Top with avocado
Serve on a tostada or with saltines/tortilla chips on the side.
Serve with saltines, tostadas or tortilla chips.

Notes

How to Store

Fridge - This ensalada de atun will refrigerate well in an airtight container and it will last about a three days. The lettuce may become soft but celery should still remain crunchy.
Freezer - This recipe does not freeze well. The mayo does not freeze or defrost well so don't even try!

The calorie count do not include toppings, tostadas or saltines.

Nutrition