Mexican-Inspired Tuna Salad Recipe
Prep Time:
45 minutes
Cook Time:
Servings:
4 servings
Ingredients
  • 1 medium jalapeño
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1 medium jalapeño
  • 2 (5-ounce) cans albacore tuna, drained
  • ¼ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • 2 hearts romaine lettuce
  • 1 cup small tomatoes (such as teardrop or grape) or chopped Roma tomatoes
  • 1 jícama
  • 1 medium red onion
  • 1 (12-ounce) jar roasted red peppers
  • ½ cup dried currants
  • ½ cup toasted corn
  • ½ cup raw pepitas
  • 1 large avocado
  • 1 (10-ounce) bag tortilla chips
Directions
  1. For the dressing, cut the stem off of the jalapeño, remove the seeds, and roughly chop (use gloves to protect your hands).
  2. Add the chopped jalapeño and the remaining dressing ingredients to a high-speed blender.
  3. Process until smooth.
  4. Transfer to a container and chill until the salad is ready.
  5. For the salad, remove the stem and seeds from the jalapeño as above and mince.
  6. Combine the minced jalapeño, tuna, olive oil, and ½ teaspoon kosher salt in a medium bowl.
  7. Clean the romaine, remove the stems, and thinly slice crosswise.
  8. Cut away the peel from the jícama flesh. Cut the jícama into ¼-inch slices, and then dice enough to measure ½ cup.
  9. Remove the ends and peel from the onion and chop enough to measure ½ cup.
  10. Slice the roasted peppers into strips, and then dice.
  11. Halve the avocado, remove the pit, and cut the flesh into a dice while still in the shells.
  12. Divide the chopped romaine between 4 shallow salad bowls.
  13. Start from one side of each bowl and add vertical bands of tomato, jícama, red onion, diced red pepper, tuna, currants, toasted corn, and pepitas.
  14. Finish with a band of avocado, using a spoon to scoop out the diced flesh.
  15. Drizzle the dressing over the top of each salad.
  16. Toss each salad to combine it with the dressing.
  17. Serve the Mexican-inspired tuna salads with the tortilla chips on the side.