Chipotle Lime Tuna Salad with Spicy Tex-Mex Plantain Chips

Chipotle Lime Tuna Salad

Stop what you’re doing and listen up. Eating tuna out of a pouch beyond your “poor college student” years is undignified. You’re an adult. Celebrate your adulting success with a veggie-packed tuna salad made with high-quality, solid tuna that’s canned with no added water.

If you love that intense tuna flavor, use skipjack. For a lighter flavor, go with white albacore. Either way, it’s worth spending the extra couple bucks on varieties from Wild Planet or Safe Catch. We are in no way affiliated with these brands, but we dig their sustainable practices and lower mercury tuna. They also produce the best canned skipjack and albacore we’ve ever tasted. Everybody wins.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Chipotle Lime Tuna Salad with Spicy Tex-Mex Plantain Chips

Chipotle Lime Tuna Salad

  • Author: Fresh. Out.
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2 servings 1x
  • Category: Lunch, quick meals
  • Cuisine: Seafood


This is not your mother’s tuna salad.



  • 1 can (5 oz) solid skipjack or albacore tuna (like Wild Planet or Safe Catch)
  • 1 ripe avocado
  • 2 tbsp lime juice, plus lime wedges for serving
  • 1 tsp extra-virgin olive oil
  • 1/4 cup diced sweet bell pepper (red, yellow or orange)
  • 1/4 cup diced jicama
  • 1/4 cup diced red onion
  • 1 tsp dried cilantro (optional)
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/8 tsp ground chipotle chile pepper
  • Pinch of salt and ground black pepper, to taste


  1. Smash the diced red onion with the back of a fork or use a mortar and pestle. Add onion and avocado to a large bowl and mix with lime juice, salt, cumin, garlic powder, chipotle chile powder, cilantro, and oil until smooth and creamy.
  2. Remove the solid tuna from the can, leaving liquid behind (do not drain off). Break into small pieces and add to the avocado mixture. Add bell pepper and jicama and toss to combine.
  3. Season with salt, ground black pepper and additional lime juice to taste.
  4. Serve immediately with Spicy Tex-Mex Plantain Chips, stuffed in a tomato or lettuce cups, with cassava flour tortilla chips, or on a bed of greens.


  • Wild Planet and Safe Catch tuna are not canned with added water. To make one serving at a time, halve the recipe and reserve the liquid from the can to store the remaining tuna for another meal.
  • The tuna salad keep in an airtight container for another day, so it can be used for two meals. Cover tightly with plastic wrap to keep avocado from browning.

Keywords: tuna, tuna salad, paleo, keto


Leave a Reply

Your email address will not be published.