3 cans (5 oz. each) chunk light tuna in water, drained, flaked
1 zucchini, chopped
20 sugar snap peas, sliced (about 1 cup)
1 Granny Smith apple, chopped
3 green onions, chopped
1/4 cup chopped fresh cilantro
1 serrano chile, chopped
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Let's Make It
Combine mayo and sour cream in medium bowl.
Add remaining ingredients; mix well.
Salad can be made ahead of time so makes a great choice for serving at a picnic or party. Refrigerate until ready to serve.
Serve with round buttery crackers.
For less heat, remove and discard seeds from serrano chile before chopping and using as directed.
This crunchy tuna salad is perfect as part of a summer lunch or dinner and is a good source of vitamin C from the pea pods.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings, 1/2 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.