The Food Factor: Spicy Tuna Three Ways
Photo and video by Jonathan Parrish
Do you ever get tired of eating the same old healthy salad? I do! That’s why I was excited to find this recipe for Spicy Tuna that can be used three different ways: as a dip with baked tortilla chips, as a wrap with lettuce leaves or tortillas, or as a topping for a green salad made with lettuce, mixed greens or fresh spinach.
You know I love to give y’all options, so you take your pick! Remember, you can make this as mild or as spicy as you like. I like a little more kick, so next time I’ll use jalapenos! And for those of you who don’t like tuna, try substituting canned chicken. I bet it’s just as tasty! We used ranch-style beans, and I think it would also be good with black beans.
Be sure to buy tuna packed in water, not oil, for the healthiest option.
Spicy Tuna Three Ways
1 can or pouch (5 ounces) tuna, drained
1/2 cup cooked beans, drained
1/2 cup salsa
1/4 cup shredded cheese
1/4 cup diced bell peppers
1/4 cup diced onion
Optional Ingredients: Baked tortilla chips, lettuce leaves, tortillas, salad greens.
- Stir tuna, beans, salsa, cheese, peppers, and onions together in a bowl.
- Serve right away or store in the refrigerator in an airtight container for up to 4 days.
- Serve as a dip for baked tortilla chips, a wrap with lettuce leaves or tortillas, or a topping for a lettuce salad.
We appreciate Iowa State University Extension and Outreach for offering a printable version of this recipe.
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