Made with AI
Mexican Spicy Tuna Salad with Cilantro-Pepita Pesto
Ingredients
- canned tuna in water400 g
- romaine lettuce150 g
- cherry tomatoes100 g
- avocado1 medium (about 150g)
- pepitas (pumpkin seeds)40 g
- fresh cilantro30 g
- jalapeños2 medium (about 30g)
- garlic2 cloves (about 6g)
- olive oil60 ml
- lime (juice and zest)1 medium (about 60g)
- cumin1 teaspoon (about 2g)
- saltto taste n/a
- black pepperto taste n/a
Instructions
- 1
Drain the canned tuna thoroughly and place it in a large mixing bowl.
- 2
Wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes. Cut the avocado in half, remove the pit, and dice the flesh.
- 3
Add the chopped lettuce, cherry tomatoes, and diced avocado to the bowl with the tuna.
- 4
To make the cilantro-pepita pesto, combine the pepitas, fresh cilantro, jalapeños (seeds removed for less heat, if desired), garlic cloves, olive oil, lime juice and zest, cumin, and a pinch of salt and pepper in a food processor.
- 5
Blend the pesto ingredients until you achieve a coarse, spoonable consistency. Taste and adjust seasoning if needed.
- 6
Add the cilantro-pepita pesto to the tuna and vegetable mixture. Gently toss everything together until well combined.
- 7
Taste the salad and adjust salt and pepper as needed.
- 8
Serve immediately, garnished with extra cilantro or pepitas if desired. Enjoy your Mexican Spicy Tuna Salad with Cilantro-Pepita Pesto!
