Here are some refreshing no-heat meals, courtesy of StarKist.
From BOLD tacos to cool Caribbean lunches, these will give your summer festivities a great kick-off ! Try your hand at the recipes below!
Simple and Spicy Tuna Taco
- Prep Time: 5 minutes
- Cook Time: N/A
- Recipe Yield: 2
Created by StarKist®
Ingredients:
- 2 pouches (2.6 oz.) StarKist Tuna Creations® BOLD Jalapeno
- 4 corn tortilla shells
- 1⁄2 cup shredded lettuce
- 1⁄4 cup diced tomato
- 1⁄4 cup Monterey Jack cheese, finely shredded
Directions:
- Place tortilla shells on plate. Distribute tuna over the shell.
- Top with lettuce and tomato and cheese as desired.
- Garnish with avocado and cilantro as desired
Caribbean Tuna Salad
Can’t escape to the tropics? This salad will make you feel like you are there!
- Prep Time: 10 minutes
- Cook Time: N/A
- Recipe Yield: 8
Created by StarKist®
Ingredients:
- 2 (5 oz.) Cans – Solid White Albacore Tuna in Water, (or NEW Low Sodium Solid White Albacore Tuna) drained
- 21⁄2 Tbsp. light mayonnaise
- 2 tsp. chopped chipotle pepper in adobo sauce
- 1⁄4 cup chopped jicama
- 1 mango (1⁄2 diced for salad and 1⁄2 sliced for garnish)
- 4 avocados, halved
- Cilantro and lime juice to taste
- Leaf lettuce, if desired
Directions:
- In a medium bowl mix mayonnaise and chipotle pepper well. Add tuna, jicama and diced mango and mix well.
- Cut avocados in half and remove seed. Hollow out slightly if needed.
- Place tuna salad in avocado half and sprinkle with a little fresh lime juice and chopped cilantro. Place on lettuce-lined plate with mango slices as a garnish.
A filling afternoon snack for your hungry teenager!
Ingredients:
- 2 pouches (2.6 oz.) StarKist Tuna Creations®, Hickory Smoked
- 1⁄2 cup shredded Colby-Jack cheese blend
- 1⁄8 cup thinly sliced green onions
- 1 1⁄2 oz. cream cheese, softened
- 1⁄4 roasted red pepper, cut into strips
- 2 flour tortillas, burrito size (8 – 10 inches)
Directions:
- In a small bowl, mix tuna, cream cheese, shredded cheese, pepper strips and sliced onions until blended.
- Spread tuna mixture on one tortilla shell, to the edges. Top with the other tortilla shell.
- Spray a large skillet, lightly, with vegetable spray and heat over medium heat. Add the tortilla and brown the shell in the skillet until golden brown, about 2 – 3 minutes on each side.
- Cut the shell into 8 wedges and serve.
