Best 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.

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.