Mexican Tuna Salad

Mexican Tuna Salad
Servings: 4 Prep 15 mins Bake 350400°F 10 mins plus 10


  • 1 12 ounce can tuna packed in water, drained, rinsed and flaked
  • 1 sweet red pepper, chopped
  • 1/2 cup frozen corn kernels, thawed
  • 2 green onions, chopped
  • 1/3 cup medium-hot salsa
  • 1/3 cup nonfat sour cream
  • 1/4 teaspoon ground cumin
  • 4 large (10-inch) flour tortillas
  • 2 cups shredded lettuce

Make It

1. Preheat oven to 350 degrees F. Combine tuna, red pepper, corn and green onions in a bowl. Combine salsa, sour cream and cumin in small bowl. Gently stir salsa mixture into tuna.

2. Wrap flour tortillas in aluminum foil. Heat in 350 degree F oven for 10 minutes.

3. Coat outside of four 10-ounce custard cups with nonstick cooking spray. Invert onto baking sheet.

4. Remove tortillas from oven. Increase oven temperature to 400 degrees F. Place 1 tortilla at a time (keep remaining ones wrapped in foil) on prepared custard cup, pressing gently to shape.

5. Bake tortillas in 400 degree F oven 10 minutes. Remove baked shells to rack to cool completely.

6. Line tortilla cups with lettuce. Fill each shell with the tuna mixture. Makes 4 servings.