Southwestern Yellowfin Tuna Salad

Pack this grown-up Southwestern Yellowfin Tuna Salad for your 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 #foodandmovement. 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.

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Calories: 230kcal

Author: Mandy Enright

Ingredients

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

Instructions

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.

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