Make Ahead

Santa Fe Tuna Salad

June 12, 2013
0 Ratings
  • Serves 2
Author Notes

This salad is tasty all year 'round, but it's best in the summer, with fresh in-season corn, juicy cucumbers, and from-the-garden (errr...flower pot) basil. There's a few ways to eat it, besides just on its own. You could shove it in a tortilla or pita. Or, you could serve it on top of spinach, lettuce, or mixed greens for a salad-on-top-of-salad effect. If you're not a big fan of tuna, you can substitute shredded rotisserie chicken or some grilled shrimp. It's a great side dish that can be prepared the night before, and toted with you where ever you're heading! —foxeslovelemons

What You'll Need
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh lime juice
  • 1 teaspoon grated lime zest
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 5 ounces solid white albacore tuna in water, drained
  • 1 cup black beans or red kidney beans, rinsed and drained
  • 1/2 red bell pepper, thinly sliced
  • 1/4 English cucumber, halved lengthwise and thinly sliced
  • 1/2 cup fresh corn kernels (from about 1 ear)
  • 1-1/2 tablespoons chopped fresh basil
  • 1-1/2 tablespoons chopped fresh cilantro
  1. In a small bowl, whisk together oil, lime juice and zest, vinegar, cumin and salt. In a medium bowl, flake tuna with fork. Add remaining ingredients to tuna. Pour dressing over everything; toss to combine.

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