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Southwest Tuna Salad

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

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
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
1/2 cup
toasted pine nuts
salt & pepper to taste
  • 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.


    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


    Prep: 35 mins
    Total: 50 mins

    Nutritional Values
    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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