Crunchy Tuna Salad

Crunchy Tuna Salad

Tasty dinner ready in 20 minutes! Combine tuna and other veggies folded in shoestring potatoes to make this crunchy dish.

Prep Time



Total Time






(12-oz.) cans chunk light tuna in spring water, drained
cups julienne-cut (2x1/8x1/8-inch) jicama
cup sliced celery
cup coarsely shredded carrots
cup chopped red onion
1 1/4
cups purchased ranch salad dressing
(1 3/4-oz.) cans shoestring potatoes
  1. In large bowl, combine all ingredients except salad dressing and shoestring potatoes; mix well. Add dressing; mix well. Serve immediately, or cover and refrigerate up to 4 hours.
  2. Just before serving, fold in shoestring potatoes.
Makes 8 (1-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Jicama is a large bulb-shaped root vegetable native to Mexico and South America. Underneath its thin dry brown skin, jicama's color and texture is somewhere between that of a crisp apple and a water chestnut. With its mildly sweet flavor and crunch, it works like celery iin salads, sandwich fillings and soups.
Healthy Hint
To reduce the fat in each serving of this tuna salad by about 19 grams, use fat-free ranch salad dressing.
Kitchen Tip
To save prep work and time, pick up a bag of coarsely shredded carrots from the produce department of the grocery store.

Nutrition Information:

1 Serving (1 Cup)
  • Calories 350
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 4g,),
  • Cholesterol 30mg;
  • Sodium 640mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 19g;
Percent Daily Value*:
    • 1 Starch;
    • 1 Other Carbohydrate;
    • 2 1/2 Very Lean Meat;
    • 4 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.