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Healthy Tuna Salad

Posted by Tanner Strangman on

This recipe is a favorite of Reyes, one of our fish filleters, and everyone else at San Diego Seafood. It's so great, in fact, that I stole the recipe from him and decided to write a blog post about it. We often make this right here at our plant because it's so simple and quick to make. Here's what you'll need.

Tuna or Albacore


Limes (for juice and zest)

Mayonnaise (or light mayonnaise for a healthier option)

Red Onion


Serrano or Jalapeno Pepper

Garlic Powder

Salt & Pepper

Now, I am by no means a chef and since we usually make this tuna salad on a table outside our shop I don't know how much we put in of this or that. So, add or subtract from this recipe to make this your own creation. Let's get started.

First, you want your tuna cooked all the way through. We are usually limited to an electric grill, but you can broil or cook your tuna in a pan. Once your fish is done cooking put it off to the side to cool. Chop your avocado, onion, cilantro, and peppers. I like to keep my Serrano peppers whole and slice them very thin so that they look like little wheels. You can do this with a very sharp knife or a mandoline. Your fish should be cool enough to handle by now. Using your hands or a fork, pull the meat apart and it should start to resemble the tuna you get in a can. Put your shredded tuna in a large mixing bowl, then add the mayo, lime juice, lime zest, onion, cilantro, peppers. Sprinkle with garlic powder, salt, and pepper to taste. Mix well. 

I like to eat this salad by itself or on a tostada but, you can have it however you like. Enjoy!