Say hello to your new best friend - Mexican Tuna Salad - spiced up with a heapin’ spoonful of oo’mämē. It’s chocked-full of protein, crammed with fresh vegetables, and sassed up with a tangy lemon vinaigrette, laced with Mexican chilis and orange zest. No more ho-hum, mayo-sopped, deli-style tuna salad! This salad has personality, and we promise, it will tickle your taste buds.
This salad dressing is a real-life meal prep time-saver that will change your ideas about lunchtime. A simple lemon, olive oil, and Dijon vinaigrette gets a total facelift with just one spoonful of oo’mämē. It’s bold and its big and it is here for us. Yes, it’s a recipe but it’s also a way to live. Join the #CondimentRevolution!
Pro tip: Mix up extra dressing and keep it on hand in your refrigerator, stored in an airtight, non-reactive container. This tasty goodness will jazz up any sleepy salad.
Not gonna lie – served like this its Keto-friendly, but it would make a killer sandwich, too.
Mexican oo’mämē Tuna Salad
oo’mämē Mexican Chile Infusion
Chunk light tuna
Persian cucumbers, sliced
Red peppers, seeded and sliced
Red onion, thinly sliced, then quartered
Jalapenos, thinly sliced
Avocado, peeled, pitted and diced
- 1/2 cup lemon juice
- 1/2 cup extra virgin olive oil
- 2 Tablespoons oo’mämē Mexican Chile Infusion
- 1 Tablespoon prepared Dijon mustard
Suggested garnishes: chopped cilantro, microgreens, tortilla chips
Arrange lettuce leaves on a plate.
Combine tuna, cucumbers, red peppers, onions, jalapenos, and avocado in a mixing bowl.
Whisk together lemon juice, olive oil, oo’mämē Mexican Chile Infusion, and Dijon in a small bowl.
Drizzle dressing over the bowl of tuna and vegetables, and toss to combine. Arrange tuna salad on the bed of lettuce.
Garnish with cilantro, microgreens and tortilla chips.