I was introduced to this recipe by my friend Joan. She and her husband invited us over to dinner, and when they told us what they were having, I was hoping to find some excuse not to come. On the table that night was Taco Tuna Salad.
But I had one bite and LOVED it. And everyone else that I have served it to since. I guarantee you’ll love it too. We had it last night, and my 6 and 2 year old, who don’t go near salads, were gobbling up lettuce leaves and chomping on tomatoes — (and I didn’t even have to disguise them).
Tossed like a regular green salad, here are the ingredients. Add or leave out what you wish.
- Head of green leaf lettuce
- White albacore tuna, mixed with dry taco seasoning. * using white albacore tuna eliminates that “tuna” taste, and absorbs the taco seasoning taste well.
- Corn
- Black beans
- Chopped avocado
- Chopped tomatoes
- Chopped olives
- Chopped bell peppers
- Chopped monterey jack cheese
Generously pour on Catalina dressing as you toss the ingredients together. Serve with tortilla chips.
In all, this dinner takes me 15 minutes to prepare, 0 minutes to cook, and I love watching my family enjoy their vegetables.
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