Southwest Tuna Salad
The taste of Mexico gets a West Coast twist in this hearty salad loaded with protein.
Imperial | Ingredients |
2 cans (85 g ea) | Gold Seal No Drain Flaked White Tuna |
2 tsp | ground cumin |
1/4 tsp | ground coriander |
1/2 tsp | ground cinnamon |
1
|
green zucchini, finely diced |
1 clove | garlic, minced |
4 tbsp | extra virgin olive oil |
1 can (540mL) | six bean medley, drained |
1 cup | grape tomatoes, cut in half |
1 cup | frozen corn, thawed |
1 | red pepper, finely diced |
1/4 cup | cilantro, finely chopped |
1/2 cup | green onions, finely sliced |
1/4 cup | fresh orange juice |
| juice of a fresh lime |
2 tsp | honey |
1/2 cup | toasted pine nuts |
| salt & pepper to taste |
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Chef's Tips
Keep the cilantro stems too, cut roughly into large pieces and add as garnish. Remember the main flavour of the cilantro is in the stems.
Directions
- In a large pan over medium-high heat add 2 Tbsp of the olive oil, the cumin, coriander, cinnamon and stir well for 1 minute. Add the zucchini and garlic, and sauté for another minute. Set aside.
- In a large bowl add the remaining olive oil, beans, tuna, tomatoes, corn, red pepper, green onions, orange juice, lime juice, honey and pine nuts and stir until well combined.
- Add the sautéed zucchini mixture, and combine completely. Season with salt and pepper and garnish with cilantro.
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TIME:
Prep: 35 mins
Total: 50 mins
Nutritional Values |
Calories | 1928 |
Fat | 109.5 g |
Sat Fat | 12.51 g |
Carbs | 167.1 g |
Protein | 48.3 g |
Fibre | 33.1 g |
Cholesterol | 46 mg |
Sodium | 327 mg |
Sugar | 36.2 g |
Calcium | 52% |
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