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Crunchy Tuna Salad

  • Prep 20 min
  • Total 0 min
  • Ingredients 7
  • Servings 8

Salad ready in 20 minutes! Combine tuna and other veggies folded in shoestring potatoes to make this tasty dish. ...MORE+ LESS-

Ingredients

2
(12-oz.) cans chunk light tuna in spring water, drained
2
cups julienne-cut (2x1/8x1/8-inch) jicama
1
cup sliced celery
1
cup coarsely shredded carrots
1/2
cup chopped red onion
1 1/4
cups purchased ranch salad dressing
2
(1 3/4-oz.) cans shoestring potatoes

Steps

Hide Images
  • 1
    In large bowl, combine all ingredients except salad dressing and shoestring potatoes; mix well. Add dressing; mix well. Serve immediately, or cover and refrigerate up to 4 hours.
  • 2
    Just before serving, fold in shoestring potatoes.

Expert Tips

  • Jicama is a large bulb-shaped root vegetable native to Mexico and South America. Underneath its thin dry brown skin, jicama's color and texture is somewhere between that of a crisp apple and a water chestnut. With its mildly sweet flavor and crunch, it works like celery iin salads, sandwich fillings and soups.
  • To reduce the fat in each serving of this tuna salad by about 19 grams, use fat-free ranch salad dressing.
  • To save prep work and time, pick up a bag of coarsely shredded carrots from the produce department of the grocery store.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cup
Calories
350
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
4g
20%
Cholesterol
30mg
10%
Sodium
640mg
27%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
12%
Sugars
3g
Protein
19g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 1/2 Very Lean Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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