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Recipe by @starinfinitefood
This southwestern tuna salad is a delicious way to elevate & complement canned tuna. The recipe includes traditional elements of tuna salad like onion and mayonnaise, but the flavors get amped up with the addition of southwestern ingredients like corn, black beans, avocado, jalapeño and cilantro.
2 (5 oz) cans Wild Planet Albacore Wild Tuna
-OR-
2 (5 oz) cans Wild Planet Skipjack Wild Tuna
1 (15 oz) can Black beans, rinsed and drained
1 cup white Corn kernels (canned or frozen and thawed)
1 ripe Avocado, seeded and finely chopped
1 Jalapeño, seeds removed and minced
½ cup minced Red onion
½ Red bell pepper, seeded and finely chopped
½ cup finely chopped Cilantro
½ cup crumbled Feta cheese
⅓ cup finely chopped Pickles
1-1 ½ Tbsp Ranch seasoning
½ Tbsp Cumin
½ tsp Salt, or more to taste
½ tsp Black pepper
6 Tbsp Sour cream (or Greek yogurt)
6 Tbsp Mayonnaise
1 Tbsp Lime juice
Extra chopped avocado
Extra chopped Jalapeños
Extra crumbled Feta cheese
Extra Cilantro
Tortilla chips, for serving
Add the tuna to a large bowl and use a fork to break it up into small pieces. Next, add the black beans, corn, avocado, jalapeño, onion, bell pepper, cilantro, feta cheese, pickles, ranch seasoning, cumin, salt and pepper. Toss to combine.
Add the sour cream, mayonnaise and lime juice to the top of the tuna salad and toss again until all ingredients are well coated.
Top the tuna salad with extra chopped avocado, chopped jalapeño, feta and cilantro. Serve with tortilla chips.
