Spicy Chipotle Tuna Recipes

SPICY TUNA SALAD WITH CHIPOTLE

Steps:

• Drain the canned tuna really well. Squeeze it in a colander or sieve if necessary.
• Crumble the tuna into a mixing bowl. Add mayonnaise, drained Greek yogurt, chopped celery, chopped red onion, chopped red bell pepper, chopped chipotle peppers, sweet relish, capers, chopped herbs, grated garlic and lemon zest.Tip: Adjust the amount of chipotle peppers as per taste.
• Combine it all together very well into a creamy and thick salad. Season with salt and pepper as per taste.
• Serve it as sandwiches with whole grain bread, wraps, on crackers, on a bed of greens or stuffed in veggies.

SPICY CHIPOTLE TUNA ON RICE

Steps:

• This tasty grain bowl is easy and versatile, but the combination of zesty and spicy flavors will delight your taste buds. Not only that, this dish is also completely hassle-free! Step 1
• Heat rice according to package directions. Step 2
• Top rice with tuna, peppers and avocado. Stir together chipotles and mayonnaise in a small bowl. Drizzle sauce over top of rice bowl. Recipe Tips To take this dish to-go, keep the sauce in a small container and drizzle it over the bowl when you're ready to eat. If you don't have chipotles in adobo, use 1/2 teaspoon chili powder, instead. Serve this bowl with a wedge of lime or lemon, if desired.

TUNA BURGERS WITH CHIPOTLE SLAW

Steps:

• For the burgers: Mince the tuna in a food processor.
• In a large bowl, add the lime zest and juice, chipotle adobo, chives, garlic and minced tuna and mix until combined. Season with salt and pepper. Shape the tuna mix into 1/2-inch-thick patties and refrigerate for about an hour. This will help the patties stay intact and not crumble when cooking.
• For the chipotle slaw: In a medium bowl, add the sour cream, mayonnaise, chipotle adobo, vinegar, agave, lime juice and mustard and mix until combined. Season with salt and pepper. Add the green and red cabbage, carrots and kale and toss together. Refrigerate for later.
• Heat a heavy nonstick skillet or griddle over medium-high heat. Drizzle the skillet with olive oil. Place 3 patties in the skillet and sear for 2 to 3 minutes on each side. Repeat with the remaining patties.
• To serve, place each patty on a bottom bun half and top with some chipotle slaw and a bun top.

SPICY TUNA TOSTADA

Steps:

• For the tostadas: Preheat the vegetable oil in a deep-fryer to 350 degrees F. Line a plate with paper towels.
• Fry the tortillas flat until completely crisp, about 1 minute. Drain on the paper towels.
• Cut the tuna into 1/4-inch cubes, discarding large pieces of sinew, and place in a small bowl. Dress the tuna with 2 tablespoons olive oil and some salt and pepper and mix well. Add the shallot. Drain the juice from the lime supremes and add to the radishes in a small bowl. Add the supremes to the tuna mixture and mix well. Chop half the cilantro and add to tuna mixture. Add the remaining tablespoon olive oil to the radishes and season with salt and pepper.
• For the chipotle aioli: Place the chipotles, mayo and lime juice in a mortar and pestle and blend until smooth. Slowly add the oil and season with salt. Spoon into a bowl.
• To compose, spread about 1 1/2 tablespoons chipotle aioli on each of the tostada rounds. Place the tuna mixture on top of the chipotle aioli. Top the tuna with the radish mixture and the remaining cilantro leaves.

TUNA WITH APRICOT CHIPOTLE GLAZE

Steps:

• Combine first six ingredients and heat on stove top just until warm.
• Generously Sprinkle tuna steaks with salt and pepper.
• Sear tuna in non stick skillet with a small amount of oil until rare. This takes a very short time.
• Slice tuna steaks and place on rice. Drizzle sauce over tuna. Serve with lime wedges.

SPICY CHIPOTLE TUNA

Steps:

• Mix tuna, ranch dressing, Dijon mustard, and Parmesan cheese in a bowl. Add chipotle peppers and green onions; fold through the tuna mixture. Season with salt.