jalapeño tuna salad

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I think about simplicity often. It’s a sort of longing for something calm and slow, something I don’t always have access to but vehemently long for. Maybe this is why I enjoy making uncomplicated food but food that nonetheless tastes delicious, by taking one or two ingredients and letting them shine.

As I’ve grown older, especially in recent years, I’ve come to appreciate the beauty and intricacy of the food before me. An unparalleled appreciation for a juicy, sweet tomato and the sheer excitement of cutting into a perfectly ripe, vibrantly green avocado is something that’s become essential to cooking. Not just cooking for the sake of it but cooking with love and honor for each ingredient.

When I heard again from Joyce, the owner of St. Jude Tuna in Washington, I was ecstatic. In the last year, I learned a bit about Joyce and her husband, Joe who run the company. I found out about the way they source their tuna, about the love and gratitude that goes into every single can and about the respect for the ocean and environment. That immediately drew me to them.

Their tuna is wild caught, organic and ethically sourced and their philosophy, appreciation and care for their product is palpable. There’s not a lot of fuss aside from exceptionally tasty tuna, Jalapeño and salt that goes into each can.

So when Joyce asked me to create a recipe with this exquisite tuna, I knew it had to be something that takes nothing away from the fish but highlights it all the more. I wanted to use every single bit of the can minus the actual can and so this recipe wastes nothing.

I kept this dish fresh and light by combining ripe baby tomatoes with corn, black beans, avocado, adding chunks of this beautiful Jalapeño tuna and using the liquid to create a simple refreshing dressing with olive oil, cumin, coriander, lemon and oregano. It’s a burst of flavor in every bite and the tuna truly adds an unmatched flavor to this salad.

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jalapeno tuna salad

  • prep time: 10 mintues

  • cook time: 0 minutes

  • makes: 2 servings

Ingredients:

  • 1 can St. Jude Organic Jalapeño Tuna (reserve liquid)

  • 10 cherry or grape tomatoes, quartered

  • 1 ripe avocado cut into chunks

  • 1/4 cup organic canned corn, rinsed (skip for paleo and W30)

  • 1/4 cup organic canned black beans, rinsed (skip for paleo and W30)

  • 2 tbsp extra virgin olive oil

  • 1/8 tsp ground coriander

  • 1/8 tsp ground cumin

  • 1/4 tsp dried oregano

  • 1/4 tsp salt

  • 1/4 tsp ground pepper

  • 1 tsp lemon juice

  • 1 rounded tsp green onion

  • 1 tbsp fresh chopped cilantro plus extra

Equipment:

  • medium mixing bowl

  • small mixing bowl

Directions:

In small bowl, drain Jalapeño Tuna liquid. Add olive oil, herbs, cumin, coriander, oregano salt, lemon and pepper. Whisk well and set aside.

In medium bowl combine, tomatoes, avocado, corn and beans and gently break up chunks of tuna on top.

Add dressing, cilantro and green onion and toss until all ingredients are incorporated. Serve right away.

When it comes to making salads, sourcing the best possible ingredients is key, this is why I chose this tasty organic Jalapeño Tuna from St. Jude Tuna for this refreshing, vibrant tuna salad. If you’re following a paleo or whole 30 lifestyle, feel free to skip the beans and corn and have this be just as tasty! It’s gluten and dairy free as well. #ad #glutenfree #stjudetuna @joemalley #cameats #jalapenotuna #tuna #glutenfree #dairyfree #salad #paleo #whole30 #seafood #cannedtuna





tomato salad with black beans, corn and avocado

tomatoes
tomato salad with black beans, corn and avocado
tomato salad with black beans, corn and avocado

Today is my daughter's birthday - her second to be exact. My son's is in 2 days. A mix of crippling fear and excitement tends to pulse through me around birthdays. It's a celebration but also a reminder of the inevitable impermanence of life. It may be a rather pessimistic way of looking at things but it tends to simultaneously be a reminder of how fleeting life is and how appreciating the small things can go a long way.

Yesterday we celebrated. Our children are born only 2 days apart and while still young, we take full advantage of the combined birthday party. We kept it small - family only. Everyone travelled from their respective locations and we congregated on a steamy afternoon for food, chats and a good amount of sweating. 

My mom, who inevitably shows up loaded with food of various kinds, arrived with a pound of mixed baby tomatoes. Their lovely colors made them look a bit like little jewels and on the spot I decided they had to make their way into the day's menu. And with just hours left before the party, I had to quickly come up with something everyone would enjoy. It had to be easy to throw together yet filling enough to act as a companion to burgers and pulled pork. 

A quick look in the pantry and I had my recipe. I wanted a tomato salad but with a bit of a twist. A can of black beans, a can of corn along with red onion, a cumin honey lime vinaigrette, plenty of cilantro and some creamy avocado would do. 

To my surprise it was one of those recipes that needed little retesting. Everything just worked and after I decided to make another batch and eat if for every meal today, it was time for it to make its way onto the blog. 

It's an ideal tomato salad with ingredients that scream summertime. 

tomato salad with black beans, corn and avocado
tomatoes
tomato salad with black beans, corn and avocado

tomato salad with black beans, corn and avocado

  • prep time: 10 minutes

  • cooking time: 10 minutes

  • yields: 8-10 servings

Ingredients: 

  • 4 tbsp extra virgin olive oil divided

  • 1 can organic sweet corn

  • 1 can organic black beans

  • 1 tbsp finely chopped red onion

  • 1 lb baby tomatoes of your choice cut in half or quarters

  • juice of one lime

  • 1/2 tsp honey

  • 1/4 tsp ground cumin

  • 1 tbsp fresh cilantro

  • 1 avocado cut into chunks

  • 1/2 tsp salt

  • 1/4 tsp pepper

Equipment

  • cast iron frying pan or regular

  • large bowl

Directions

Drain and rinse corn very well. Shake off excess water. 

In large bowl, add 3 tbsp extra virgin olive oil, honey, lime juice, cumin, salt and pepper and whisk well. Set aside. 

Preheat frying pan and add 1 tbsp extra virgin olive oil. Add corn and cook stirring regularly until all the liquid is drained and the corn starts to get some color - about 10 minutes. 

Add finely chopped red onion and cook for 1 minute. Remove corn and onion from pan and add to bowl. Add beans, tomatoes, cilantro and combine everything well until the salad is coated with dressing. You can refrigerate until ready to serve. 

Right before serving, add avocado and top with additional cilantro if you wish. 

* Note, don't add the avocado right away as it will oxidize and turn brown. 


A delicious tomato salad with black beans, corn and avocado in a refreshing lime vinaigrette. It’s the perfect companion to any meal or perfectly good on its own! #summersalad #tomatosalad #sala #calmeats #avocado #beans #corn #paleosalad #whole30salad #veganfood #veganrecipe #avocadosalad

shrimp in tomato sauce over zoodles

shrimp in tomato sauce over zoodles

I know the name of my blog is calm eats, but lets face it sometimes life is anything but calm (sometimes??) okay most of the time. I try to keep up with organizing and planning as much as I can but some days it's just harder than others to stay on top of my game. Everyone has their moments and there are days when you just can't plan, think, etc. So when this happens, I just look in the fridge and quickly asses what can be made in under 20 minutes to get everyone fed and off to bed. 

This was a simple one I threw together with ingredients I have on hand most of the time. Having a bag of frozen shrimp is always a good idea, especially on those days when I'm less than prepared. I also got what seems like will be the last round of tomatoes for the year from my very generous giant plant. And so here is a quick recipe you'll be able to whip up even when you're strapped for time.  

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avocado and egg salad cups

When I think about my style of cooking and eating, it's generally uncomplicated. Too many steps and ingredients and I can quickly abandon a recipe. Don't get me wrong, from time to time, it's extremely rewarding tackling a complicated meal, but for the most part, I enjoy the simplicity of good ingredients. 

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Most of my ideas come to me when I'm not searching for them and am absorbed in something entirely different, such as playing pirate ship with my son. (Yes, I do that from time to time). Since I make a variation of avocado and egg nearly every day this was a natural to me. Put egg in avocado. Perfect. Since I've abandoned bread and the egg salad sandwich is out of the question, an avocado boat is a very nice alternative. I will take this any day over a slice of bread.

I always have hard boiled eggs on hand as well as avocado.  The only thing that may be a little time consuming is if you don't have hard boiled eggs on hand. But I'll provide the instructions below. 


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avocado and egg salad cups

  • Prep time: 5-10 minutes

  • Cooking time 15 minutes

  • Serves 4

Ingredients

  • 4 chopped hard boiled eggs

  • 2 tbsp good mayo (I use this brand)

  • 1/2 tsp dry dill or fresh if you have it on hand (fresh always tastes better)

  • 1 tbsp finely chopped home made pickle or store bought

  • 1 tsp dijon mustard (I like this brand)

  • pinch salt

  • dash pepper

  • 1/4 tsp turmeric

  • 2 avocados

Equipment:

  • sauce pan

  • medium bowl

  • optional: egg slicer

Directions

Easy to peel eggs: Bring water to boil, add eggs gently with a strainer or something other than your bare hand. Cover and boil for 10 minutes. Place under cold, running water for a minute. Once the eggs are cool enough to handle, peel under cold water and set aside to further cool. This method will give you easy to peel eggs every time!

In a medium bowl, combine, mayo, mustard, dill, chopped pickle, salt, pepper and turmeric. 

If you haven't chopped your eggs yet, do so and add them to the bowl and incorporate well with the mayo mixture. 

Cut your avocado in half and using a knife carefully remove the pit. Using a spoon, gently scoop the avocado flesh out and set on a plate. (Tip: To ensure that your avocado stays nice and green, feel free to use a few drops of lemon and gently rub over the avocado) 

To assemble, scoop some of the egg salad on the avocado. You can serve it over greens or with fresh tomatoes. 


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