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Crunchy Tuna Salad

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

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  • Prep Time 20 min
  • Total Time 0 min
  • Servings 8

2
(12-oz.) cans chunk light tuna in spring water, drained
2
cups julienne-cut (2x1/8x1/8-inch) jicama
1
cup sliced celery
1
cup coarsely shredded carrots
1/2
cup chopped red onion
1 1/4
cups purchased ranch salad dressing
2
(1 3/4-oz.) cans shoestring potatoes

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

To reduce the fat in each serving of this tuna salad by about 19 grams, use fat-free ranch salad dressing.

To save prep work and time, pick up a bag of coarsely shredded carrots from the produce department of the grocery store.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
350
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
4g,
4%
),
Cholesterol
30mg
30%;
Sodium
640mg
640%;
Total Carbohydrate
14g
14%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
25%;
Calcium
4%;
Iron
10%;
Exchanges:
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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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