I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.
I love
tuna. It is a staple in my pantry and something that I crave frequently. I like
to eat tuna in sandwiches, wraps, dips, and casseroles. It is a versatile
ingredient that not only tastes good, but is also good for you. It is a healthy
lunch choice that is naturally delicious. I am always looking for better ways
to prepare my meals and make then as healthy and delicious as possible. Since I
use Ocean Naturals canned tuna, it is also quick and easy to incorporate tuna
into my recipes in a healthy Eco-conscious way.
2 (6 oz.) cans Ocean Naturals Skipjack
Light Tuna in Water
1 green bell pepper, diced
1 can black beans, drained &
rinsed
1 can sliced black olives, drained &
rinsed
1 can sweet yellow corn, drained
& rinsed
2 tomatoes, diced
1 cup fresh baby spinach, chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1/8 tsp lemon juice
1/4 cup mayonnaise
1 (6 oz.) container nonfat plain
Greek yogurt
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp garlic salt
1 tbsp taco seasoning
Flour tortillas (taco size)
How to make it:
In a
bowl combine the Greek Yogurt, mayonnaise, garlic powder, cumin, salt, and taco
seasoning. Whisk until smooth.
Combine
all ingredients in a large bowl and mix well. {When I chop up the avocado I add
the lemon juice directly to the avocado before adding the avocado to the rest
of the salad. I have noticed that the lemon helps to keep the avocado from turning
brown.}
Spoon 1/4
cup of Skipjack Tuna Southwest Salad into a flour tortilla.
Fold
the ends {left and right side} of the tortilla into the wrap and then take the
bottom of the tortilla and roll it up to create a nice little healthy Skipjack
Tuna Southwest Salad wrap.
Enjoy!
This
recipe makes quite a bit so it is perfect for sharing with friends and family
or for serving at a party. I like to make the southwest tuna salad a wrap, as
it is easier and faster to eat and can create less of a mess for me which is
great when I only have a few minutes to eat before my children demand my
attention. My mother-in-law enjoyed this recipe as a dip. I would serve this
with tortilla chips if using the recipe as a dip instead of a wrap.
For the
Skipjack Tuna Southwest Salad Wrap I use Ocean Naturals Skipjack Chunk Light Tuna in water because it is only 60 calories
with 16g of protein and it’s only ingredients are skipjack tuna, water, and
salt – no additives and no words I cannot pronounce. My husband has gotten me
into the habit of purchasing products that do not have additives.
Aside
from the healthy factor, I am also able to track exactly where the tuna I am
eating came from by visiting Ocean Naturals My Tuna. The tuna I used to make this recipe came from New
Zealand. Pretty cool, right? I also like knowing that that the food I am
feeding my family is coming from an Eco-conscious company. Ocean Naturals uses
only wild, responsibly-caught seafood using catch methods that limit ecosystem
impacts. So the tuna that I purchase is also good for the planet.
If you want to try some Ocean Naturals tuna you can visit
their Facebook page for Ocean Naturals Tuna Tuesdays Facebook Giveaway for a chance to win free product.
If you
want to check out some more tuna recipes for healthy, nutritious, and delicious
tuna meal planning give this Pinterest board a peek!
I am a member of the
Collective Bias® Social Fabric® Community.
This shop has been compensated as part of a social shopper insights
study for Collective Bias and their client.
