mexican tuna salad recipe
mexican tuna salad recipe Mexican Tuna Salad! Skip the heavy mayo and make this tuna salad with avocado instead. 10 ingredients and tons of flavor
Mexican Tuna Salad! Avoid the heavy mayo and make this tuna salad with avocado instead. 10 ingredients and tons of flavor. A perfect quick lunch or weeknight dinner. Gluten Free and Dairy Free. Ready in 20 mins with 30g of protein per serving! A perfect low carb Cinco de Mayo recipe!
Tuna salad - love it or hate it? I personally love it and love having canned tuna on hand to make a quick and straightforward lunch or light dinner recipe. It's simply sooooo easy. You don't have to do quite a bit of anything yet you can in any case easily feed yourself something delightful. In some cases it's literally all that I'm craving. Out of all that I could have for lunch, once in a while my taste buds simply call for canned tuna. It's reliable, it's steady, it's easy to work with.
Canned tuna always makes for a hearty and filling lunch, if you as me. And normally I could simply be persuaded to blend canned tuna in with mayo and eat that on a rice cracker for certain daintily cut tomatoes and newly cracked black pepper + sea salt on top.
This time around however, I didn't want the same old boring mayo heavy tuna salad. I wanted to create an eased up, reinvigorated tuna salad. A tuna salad with heaps of life and vibrancy.
Sign Blunder Bee® Strong White Albacore which has been my tuna of decision for years. I mean we may be returning to center school here. My traditional Russian family didn't exactly stock canned tuna in the pantry. So it was my life as a youngster (and still closest companion) A, who acquainted me with this protein packed item. We would either purchase tuna subs or make tuna and mayo sandwiches at her home.
However, tuna mayo is boring nowadays. Isn't that so? A dated recipe.
I wanted a genuinely new thing. Something new, lively, with a kick.
Hi Mexican tuna salad. The star fixing here is, you got it Blunder Bee® Strong White Albacore (in water) packed loaded with lean protein, healthy fat and important vitamins and minerals and made with wild caught Albacore.
My go to classic Mexican themed ingredients included red pepper, black beans, lime, avocado, cilantro, red onions, jalapeno, and cumin, paprika and olive oil for seasoning.
Can you taste the flavor already? On the off chance that you like your food fiery toss in a full jalapeno, I was certainly enticed to, yet chose to keep down this time.
All that in this recipe gets cubed, diced, hacked, blended, mixed and tossed all together. No cooking necessary. Just a single bowl and one cutting board required. No fancy gear and minimal clean up. You can easily make this in the smallest of kitchen or regardless of whether there is an absence of a kitchen. Camping situation for example? An added reward is that none of the ingredients should be refrigerated, so this can easily be made in a hurry, assuming you're at the beach or facilitating an excursion in the wild?
Basically you can make this Mexican tuna salad pretty much anywhere, is all I'm attempting to say!
The final outcome is a very flavorful Mexican tuna salad which you can serve directly in the emptied out avocado shells themselves - come on it's better time that way. Those flavors, that crunch, that smooth avocado, with the hearty tuna. Everything simply mixes together. The various surfaces with the contrasting flavors.
Carry with you to work for lunch or eat as a straightforward no cook dinner. This dish meets up shortly and is the perfectly mixture of flavors with high protein, low fat canned tuna.
So prepare that tuna mayo sad sandwich aside and make this brilliant, vibrant and colorful happy go lucky nutritious Mexican tuna salad instead. A perfect quick Cinco de Mayo recipe. Please share you favorite tuna salad recipes in the remarks underneath!
How to make Mexican tuna salad with avocado
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon paprika
- 12 ounces Bumble Bee® Solid White Albacore Tuna
- 1/2 cup diced red pepper 1/2 red pepper
- 15 ounce can black beans rinsed and drained
- 1/2 teaspoon cumin
- 1 lime zested
- 2 avocados cubed
- 1/2 - 1 cup cilantro chopped
- 1/4 - 1/2 small red onion diced
- 1 - 2 teaspoons chopped jalapeno
- 1 teaspoon salt
In a small bowl combine lime juice, olive oil and paprika. Mix until smooth.
In large bowl combine remaining ingredients and mix.
Top with dressing.