Southwest Tuna Salad

The taste of Mexico gets a West Coast twist in this hearty salad loaded with protein.

• 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

  1. 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.
  2. 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. 
  3. Add the sautéed zucchini mixture, and combine completely.  Season with salt and pepper and garnish with cilantro.

• YIELD:

  Serves 4 - 6

  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%

You may also like:

• 

  Conchiglie (Seashell Pasta) Salad with Tuna and Bell Peppers

   
• 

  Tuna and Orange Avocado Salad

   
• 

  Tuna Asparagus Melt