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Crunchy Tuna Salad

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Betty Crocker Kitchens
Updated Nov 10, 2010
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Tasty dinner ready in 20 minutes! Combine tuna and other veggies folded in shoestring potatoes to make this crunchy dish.

Crunchy Tuna Salad

  • Prep Time 20 min
  • Total 0 min
  • Servings 8
  • Ingredients 7
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    2
    Just before serving, fold in shoestring potatoes.

Nutrition

350 Calories
24g Total Fat
19g Protein
14g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
350
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
4g
20%
Cholesterol
30mg
10%
Sodium
640mg
27%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
12%
Sugars
3g
Protein
19g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
10%
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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