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.
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.
Kids 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!
Recipe for Jalapeño Tuna Taco Salad in Mini Bowls
Disclosure: This is a sponsored post for which I was compensated. All opinions expressed here are my own.
- 6 (6 inch) flour tortillas
- 1 (5 ounce) can Bumble Bee® Prime Fillet®® Albacore Tuna with Jalapeños & Olive Oil, drained
- 1-1/2 cups combined green and purple cabbage, shredded
- 1 small green onion, ends trimmed, cut into small pieces
- 3 tablespoons chopped black olives, plus extra for garnish
- 1 tablespoons fresh, chopped cilantro, plus extra for garnish
- 6-8 tablespoons mayonnaise, to taste
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Shredded cheddar cheese for garnish
- Preheat the oven to 350 degrees F. Cut away about 1 inch of the edge of each tortilla to make them slightly smaller.
- Turn two muffin tins upside-down. Add each tortilla into the space between 4 of the cups to form a bowl. Place pie weights or dried beans in the bottom of each bowl to help keep them in place.
- Bake for 10-14 minutes, or until they begin to turn lightly golden and crisp up. Remove from the oven and when cool, remove the weights or beans and set aside.
- Add the tuna to a medium bowl and use a for to separate the chunks. Add the cabbage, green onion, black olives, and cilantro, and toss to combine.
- In a separate bowl, combine the mayonnaise, lime juice, chili powder, salt, and black pepper. Mix thoroughly.
- Spoon the mayonnaise mixture into the tuna mixture, and mix to incorporate.
- Use a spoon to fill each of the taco bowls with the tuna mixture. Garnish with extra olives, cheese, and torn cilantro leaves.
- Serve immediately.