Southwestern Salad with Tuna

Threw this salad together kind of impromptu. Turns out corn nuts make for a pretty fun crouton. This is a little labor intensive, but is easy to put together if you do the steps in batches as I did.


1 bag spinach

1 batch cilantro vinaigrette

1 pound tuna

olive oil

salt and pepper

red pepper flakes

1 avocado, sliced

1 zucchini, cut into half moons


1 red onion, sliced

1 cup corn nuts

1/2 cup cherry tomatoes

juice of half a lemon

1 cup frozen corn, defrosted

Squeeze lemon over tuna. Season with salt, pepper and red pepper flakes. Set aside for a few minutes.

Preheat cast iron pan. Sear tuna on both sides. Set aside.

Preheat oven to broil. Cook tomatoes for about 5 minutes, so they’re a little blistered.

In pan where you cooked tuna, add a touch of olive oil, plus zucchini, red onion and corn. Sautee veggies with salt and cumin. Set aside.

Separate spinach leaves into four bowls. Toss each bowl with 1 tbsp dressing. Divide tuna, tomatoes, corn nuts, corn, onion,  and avocado among bowls. Top salad with another tablespoon of dressing and serve.



Filed under fish dishes, salads

2 responses to “Southwestern Salad with Tuna

  1. Jen

    This looks awesome. We’ll have to give it a go!

  2. Pingback: Mostly Meatless March: We’re Halfway Through | Missy's Recipes

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