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.

HOMEMADE SPICY CHIPOTLE MAYO

Steps:

• Place all ingredients in order listed in a wide mouth jar. Place immersion blender in the bottom of the jar over the egg yolk and turn it on high. You will see the emulsion start and the oil will begin to thicken and turn off-white while it blends with the egg yolk.
• Slowly bring the immersion blender after about 30-45 seconds to make sure all the oil is incorporated. This should take no longer than 1 minute.
• Store in a glass jar in the fridge (the jar that you blend it in would work great with the lid)*. Mayo will keep until the expiration date on the eggs. Enjoy on your food of choice!

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.