Southwestern Tuna Salad for a Unique Low Carb Lunch
Crunchy, crispy, creamy, spicy, tangy, smoky... It's all here in this unique southwestern tuna salad. With just 4.9 net carbs it will fill you up without taking you over your daily carb allotment. Perfect for lunch to go, too!
Course Light Dinner/Lunch, lunch
Cuisine Southwestern
Keyword salad, Tuna
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 1serving
Calories 250kcal
Author Marye
Ingredients
2 1/2ouncesalbacore tuna in waterdrained and patted dry
2lime wedgesdivided use
1tablespoonscilantrodivided use, chopped
1/2ouncered cabbagecut in shreds
1teaspoonchopped onion
1tablespooncotija cheeseoptional
1tablespoonsalsa verde
1tablespoonshelleddo not use the kinds with shells on, roasted pumpkin seeds
Smoked paprika for garnish
Cumin Cream
1tablespoonsour cream
1/4teaspooncumin
Salt to taste
Instructions
Add the Albacore to a small bowl.
Squeeze one lime wedge over the top.
Sprinkle with about 1/2 teaspoon cilantro.
Stir gently to mix thoroughly.
Set aside.
Make the cumin cream (instructions below).
Lay the red cabbage shreds on a chilled plate.
Sprinkle the onion on top.
Add the tuna.
Top with the cotija cheese, salsa verde, cumin cream, and pumpkin seeds.
Dust lightly with smoked paprika.
Serve with 2nd lime wedge to squeeze over the top.
Cumin Cream
Mix the sour cream and cumin together.
Add enough water to get a creamy Ranch salad dressing consistency.