There is an unspoken industry practice of adding synthetic colorings and chemicals (like sodium tripolyphosphate) to seafood to make the fish look firmer and more appetizing. But at Earth Fare, a fish is a fish. Whether fresh or canned, our seafood is 100% traceable and sustainably sourced, never administered antibiotics, and has no additives or preservatives.
Since seafood is a healthy and tasty protein option, eating sustainably sourced seafood is essential so that we can all enjoy these delicious foods for years to come. For the rich flavor and bountiful health benefits of seafood on-the-go, canned tuna is a great option. Ours is wild pole and line caught with no added salt, so this filling tuna is flavorful and packed with protein and healthy fats. Try out this Fiesta Tuna Salad recipe below for a crowd-pleasing dip or these Tahini Tuna Salad Stuffed Avocados> make a filling lunch.

Tuna salad is a classic but sometimes the standard version can get a little dull. I love to mix things up by creating a Fiesta Tuna salad full of colors and flavors! Mayo is replaced with super creamy avocado, and the warming flavors of lime, cumin, cilantro, chili powder, and garlic create a tasty and good-for-you lunch or dinner that can be made in a snap.
You can scoop this Fiesta Tuna Salad up with plantain chips (my favorite) or tortilla chips, and of course some sliced bell pepper for an extra serving of veggies! The bonus is that this simple and delicious meal is Gluten-Free, Paleo, and Whole30—in case you follow any of those eating frameworks.
Fiesta Tuna Salad
Makes 2 Servings
Ingredients
1.5 cans solid albacore tuna in water (about 7.5 ounces total)
¾ cup ripe avocado (about 1 medium sized avocado)
Juice of 1 lime (about 1-2 tablespoons) plus extra wedges for serving
Handful of cilantro, chopped finely
1-2 radishes, diced finely
About ¼ cup finely diced red onion
¼ teaspoon salt
½ teaspoon cumin
¼ teaspoon garlic powder
Few shakes of chili powder (depending on your heat preference)
Drizzle of olive oil
To Serve
Salsa
Plantain Chips or Tortilla Chips
Sliced bell pepper
Pickled jalapenos or hot sauce (optional)
Directions
Add avocado to a bowl with lime juice, salt, cumin, garlic powder, chili powder, and drizzle of olive oil and mash with a fork until creamy.
Flake the tuna and add it to the bowl along with the diced onion, radish, and cilantro. Stir until well combined and taste. Add more salt, lime juice, or chili powder to your preference.
Serve tuna salad with salsa, optional pickled jalapenos/hot sauce, plantain/tortilla chips, and sliced bell pepper.
*Variations
This tuna salad can be adapted with veggies you have on hand. The radish can be replaced with celery, cucumber, corn, etc. Use what you have and what you love!

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About the Author

Allyson Meyler

Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.