Spicy Tuna Salad With Chipotle Recipes

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MY LIGHT AND SPICY TUNA SALAD



My Light and Spicy Tuna Salad image

Spicy Tuna salad You're only using 1 tablespoon on mayo for the WHOLE thing! The rest of this salad is packed with veggie and spicy stuff that will improve your circulation (good for you) Don't eat that deli crap any more! Make your own and go very, very easy on the mayo - remember whatever you put in your mouth will end up sticking to the inside of your arteries!

Provided by SugarHATER

Categories     Vegetable

Time 2m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 (5 ounce) cans of light tuna in water i use bumble bee chunk light tuna (never in oil, blech!)
1 tablespoon chipotle mayonnaise ("Goya Chipotles in Adobe Sauce")
2 tablespoons salsa (add more or less or skip according to taste)
1 teaspoon chili powder (add more or less accoriding to your taste)
1 teaspoon cumin (add more or less according to your taste)
1 pickle (chopped up, dill or kosher, never use sweet pickles in this)
5 -7 slices jalapeno peppers (pickled or fresh)
1 tablespoon pickled jalepeno pepper juice (from the jars of pickled jalepenos. Yes, that's right, the juice from the jar!)
1 stalk celery, chopped
1/4 teaspoon white pepper (optional)
1/4 cup peas and carrots (optional, I'm just trying to up the nurtrion content and lower the fat)

Steps:

  • Mix everything but the bread together.
  • Spread on Eziekel sprouted bread and eat.
  • or add this on top of a baby spinach salad.

Nutrition Facts : Calories 76, Fat 1.4, SaturatedFat 0.3, Cholesterol 14.8, Sodium 396.9, Carbohydrate 3, Fiber 0.8, Sugar 1, Protein 12.7

GRILLED TUNA WITH CHIPOTLE PONZU AND AVOCADO SALSA



Grilled Tuna With Chipotle Ponzu and Avocado Salsa image

My daughter made this last night and had a taste and was pleasantly surprised! This is a great example of how bold Asian and Latin flavors can work well together. The orange and lime juice are in place of the rice vinegar = the acidic ingredient used in a Japanese ponzu dipping sauce. The hot, smoky chipotle chiles give it that extra kick! The avocado salsa gives it that cooling feeling. Cooking Light Magazine, November 2005. You can also use the ponzu with chicken!

Provided by Manami

Categories     Tuna

Time 32m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup orange juice
1/2 cup lime juice
1/4 cup grated onion
1/4 cup low sodium soy sauce
1 tablespoon chopped peeled fresh ginger
1 1/2 chipotle chiles (in adobo sauce)
3/4 cup diced English cucumber
1/2 cup diced plum tomato
1/2 cup diced peeled avocado
1/4 cup chopped fresh cilantro
4 (6 ounce) tuna steaks
1/4 teaspoon salt
cooking spray
2 cups hot cooked medium-grain rice

Steps:

  • PREPARE PONZU:.
  • Place all the ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.
  • PREPARE SALSA:.
  • Gently combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
  • PREPARE FISH:.
  • Sprinkle fish with salt.
  • Heat a large nonstick grill pan over medium-high heat.
  • Coat pan with cooking spray.
  • Add fish; cook 3 minutes on each side or until desired degree of doneness.
  • Cut each tuna steak diagonally across the grain into thin slices.
  • Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.
  • Enjoy!

Nutrition Facts : Calories 445.3, Fat 11.5, SaturatedFat 2.6, Cholesterol 64.6, Sodium 749.1, Carbohydrate 39.8, Fiber 2.7, Sugar 5.8, Protein 44.2

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