Tuna Salad

Great for a quick lunch.

1 1/3 cans Solid white tuna in water, drained and flaked (6.5 oz);
1/3 c Sliced ripe olives
1/3 c Sliced green onions w/tops
1/3 c Thinly sliced celery
1/2 c Pace Picante Sauce
1/3 c Dairy sour cream
2/3 tsp. Ground cumin
Lettuce leaves
Shredded lettuce
8 Taco shells
2 c Tortilla chips

YIELD: makes 4 lunches

COURSE: Appetizers Tapas Meze

CUISINE: Canadian


  1. Combine tuna, olives, green onions and celery in medium bowl.
  2. Combine Pace Picante Sauce, sour cream and cumin; mix well.
  3. Pour over tuna mixture; toss lightly.
  4. To serve, line the taco shells with lettuce leaves; spoon tuna mixture into shells.
  5. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips.
  6. Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired