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Chunky Tuna Salad in Tortilla Bowls

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Ingredients
  8 inch low carb tortillas 4
  Olive oil 1 Tablespoon
  Oil packed solid white tuna 18 Ounce, drained (3 Cans Of 6 Ounce Each)
  Celery stalks 6 , chopped to make 3 cups
  Cucumber 1 Small, peeled and cubed to make 2 cups
  Mayonnaise 2⁄3 Cup (10.67 tbs)
  Cherry tomatoes 16 , halved and quartered
  Lettuce leaves 4
  Salt To Taste
  Pepper To Taste
Directions

1. Heat oven to 400°F. Set 4 heatproof bowls on a jelly-roll pan.
2. Brush tortillas on both sides with oil. Drape over bowls. Bake until tortillas are crisp and hold their shape, 5 to 10 minutes. Allow tortillas to cool completely before removing from cups.
3. Combine tuna, celery, cucumber, mayonnaise, and tomatoes in a bowl. Season with salt and pepper to taste. Place a lettuce leaf in each tortilla bowl. Top with tuna salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Ingredient: 
Tuna

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2337 Calories from Fat 1570

% Daily Value*

Total Fat 176 g271.4%

Saturated Fat 24.9 g124.4%

Trans Fat 0 g

Cholesterol 284.8 mg94.9%

Sodium 4027.1 mg167.8%

Total Carbohydrates 62 g20.8%

Dietary Fiber 22.8 g91.1%

Sugars 14.1 g

Protein 114 g227.8%

Vitamin A 113.8% Vitamin C 101.4%

Calcium 48.1% Iron 41.6%

*Based on a 2000 Calorie diet

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Chunky Tuna Salad In Tortilla Bowls Recipe