Southwestern Yellowfin Tuna Salad
I recently wound up with an extra tuna steak, and rather than sear and serve it over salad like I did the night before (oh, the horrors!), I decided to take a different approach: make tuna salad. But this is not your mom’s mayo and celery-loaded school lunch creation. THIS is a spicy adult take on tuna salad.
Yellowfin tuna is not only a fantastic lean source of protein, but also loaded with heart-healthy omega-3 fatty acids. Yellowfin tuna is loaded with antioxidants in the form of the mineral selenium, plus vitamins B3 (niacin), B12, and B6, all of which help maintain healthy cell function. It should be noted that due to higher mercury levels in tuna, pregnant women should limit yellowfin (or canned) tuna intake to 6 oz per week (that’s approx 2 palm’s worth of tuna).
[ctt template=”5″ link=”8U5Aa” via=”yes” ]This is not your mom’s school #lunch creation. Spicy Southwestern Yellowfin Tuna Salad @nutrinuptials[/ctt]
Since I was using fresh tuna, I wanted to take a fancier, spicier approach. In addition to the spices used in the salad itself, the tuna was seared in a jalapeño-infused grapeseed oil for a spicy surprise. Chopped red onions and carrots were added for a crunch factor. No celery found here – this salad is for grown-ups. Add in a cocktail of spices, stir together, and serve. Place the salad on some whole-grain bread, or take the more grown-up approach and create lettuce cups.
This recipe is not only Mr. E Approved, but he goes on record saying, “This may be the best tuna salad I’ve ever had, and I may not want to eat it any other way ever again.” If you’re looking for some unique lunch options for work, you will have your coworkers sweating with jealousy once they check out this spicy yellowfin tuna salad. So be a trend-setter and don’t get stuck at the kid’s table with mom’s tuna salad*.
Pack this grown-up Southwestern Yellowfin Tuna Salad for your next picnic date or lunch for work and erase memories of those soggy sandwiches! Share your reviews in the Comments or on social media by tagging me and using #Nutrition Nuptials.
*Let it be known that I love my mom’s tuna salad, and still get a great sense of comfort every time she makes it for me.
1 pound yellowfin tuna steak
Sea salt & white pepper (for seasoning)
1 TB jalapeno infused grapeseed oil
1/4 C olive oil mayo
1 1/2 TB finely chopped red onion
1 1/2 TB finely chopped carrot
1 TB chopped cilantro
1/4 tsp ground coriander seed
1/4 tsp fresh ground pepper
1/4–1/2 tsp crushed red pepper flakes
1/2 avocado (sliced)
bibb lettuce cups (collard leaves or whole grain bread/wraps for serving)
- Season tuna steak with salt and pepper. Allow to rest 5 minutes.
- Heat infused grapeseed oil in a non-stick skillet over medium heat.
- Place tuna in pan and cook for 5 minutes. Flip the tuna and cook on the other side for another 5 minutes or until cooked through. Remove tuna from pan and allow to rest 3-4 minutes.
- Using a fork, flake tuna into small pieces and place in a medium bowl. Add remaining ingredients and toss until well-blended with a rubber spatula.
- Serve as either a lettuce cup, collard wrap, or as a traditional sandwich/wrap. Top with avocado.
- Serving Size: 1/2 cup
- Calories: 230
- Sodium: 150 mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 27g
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