Jalapeño Tuna Taco Salad in Mini Bowls #BumbleBee101

mini tacos bowl filled with jalapeno tuna salad

Tuna salad is a favorite, but you’ve got a whole school year to serve it up in sandwiches. I wanted to serve tuna salad in a more festive format. Jalapeño Tuna Taco Salad in Mini Bowls puts a spin on tuna salad that’s full of flavor and served in a fun way. They’re just the right size for an afternoon snack, and perfect for kids and adults.

making mini, edible taco bowls, and a dish or jalapeno tuna salad

I was asked by Bumble Bee if I was up to its #BumbleBee 101 challenge to create a fun, back-to-school recipe using Bumble Bee tuna. Definitely! I received several samples (check out its variety of products), and decided the Bumble Bee® Prime Fillet®® Albacore Tuna with Jalapeños & Olive Oil would be an ideal option for a taco salad. I added crunchy cabbage, olives, onion, cilantro, and a mayo-based dressing.

A plate of 3 jalapeno taco tuna salad in mini bowlsKids can get bored with the same old lunches and snacks, and surely, coming up with fresh ideas to fuel them isn’t always easy. Fortunately, this recipe is easy to put together and you can be flexible about what you include. The Bumble Bee® Prime Fillet®® Albacore Tuna with Jalapeños & Olive Oil has a bit of zestiness to it, but it’s not overwhelming. You could always use another type of Bumble Bee’s tasty tunas. Do your kids love carrots? Toss in shredded carrots for extra crunch. Kids don’t like olives? Add bell pepper instead. See what I mean? Switching things up to suit their taste is easy!

These Jalapeño Tuna Taco Salad in Mini Bowls will earn you an A+ in after-school snacking!

Bumble Bee tuna and a plate of mini taco salad bowls

Recipe for Jalapeño Tuna Taco Salad in Mini Bowls
Yields 6

 

Disclosure: This is a sponsored post for which I was compensated. All opinions expressed here are my own.

Baked Tuna and Zucchini Cakes with Lemon-yogurt Dressing

Bring on the weekend

I saw a recipe for tuna and zucchini cakes this weekend as I was drooling over a lot of stuff on Pinterest. Yeah, I spend a little time on Pinterest. You too? For some reason, it seems like I’m at my hungriest on the weekend (prime perusal time) so I was excited that I had all the main ingredients for this recipe within arm’s reach to make my own version: Baked Tuna and Zucchini Cakes with Lemon-yogurt Dressing.

I had green onions (still!) and parsley in my garden, lemons on the tree, zucchini in the fridge, tuna in the pantry and some leftover ricotta cheese in the fridge that I wanted to use up. So instead of continued drooling over things like Champagne sangria, oven-ready S’mores and homemade blackberry frozen yogurt, I decided to do a little remake of these yummy cakes!

A perfect lunch

No frying, but baking. Extra lemon juice, fresh thyme, the addition of cheese, and a tangy lemon-yogurt dressing sprinkled with garlic powder for dipping. These Baked Tuna and Zucchini Cakes couldn’t have turned out better — they were moist and filling, and easy to make. Perfect for a weekend lunch!

Lemon-yogurt Dressing:

  • 3/4 cup plain, non-fat yogurt
  • Juice of half a lemon (more to taste)
  • Zest from half a lemon
  • 1/2 teaspoon garlic powder
  • Mix all the ingredients together and chill before serving with the Tuna and Zucchini Cakes.

These make a great lunch served with a fresh salad! S’mores for dessert?

Recipe for Baked Tuna and Zucchini Cakes with Lemon-yogurt Dressing

Recipe adapted from Taste of Home

Makes 6 cakes