I do love, love tuna - so much so that I've been known to eat it right out of the can (although I've always felt a bit like a cat doing that).
I never do anything interesting with tuna, but this week we've been brainstorming in the Plum Deluxe kitchen to come up with a fresh tuna recipe that keeps in interesting without just drenching the tuna in cheese and cream, or burying it in a salad. What did we come up with? Tuna taco bowls with cilantro lime rice.
We're using Ocean Naturals, a wonderful tuna that is sustainably/ethically caught - you can even check where your tuna came from by going to their website and entering in the information on your tin. These tacos couldn't be easier - you will need a tortilla bowl maker, which we use all the time, but otherwise the prep is very easy.
I've included our Plum Deluxe kitchen signature cilantro lime rice as an extra party pleaser filling for your taco bowls. This recipe makes 4 but you could easily upsize or downsize as needed.
Tuna Taco Bowls with Cilantro Lime Rice
- 1 teaspoon butter
- 1 medium clove garlic, minced
- 2/3 cup white long grain rice
- juice of 2 small limes
- zest of 2 small limes (finely minced)
- 1 cup water
- 1 tablespoon salt
- 2 tablespoons coarsely chopped fresh cilantro
In a heavy 2-quart saucepan, heat the butter over low heat, stirring it occasionally until melted.
Add the rice, lime juice, and zest and stir for 1 minute.
Add the water and salt. Raise the heat and bring to a boil.
Cover, turn down the heat to low, and simmer until the rice is tender and the water is absorbed, about 25 minutes. (Do not open the lid during this process.)
Fluff the rice with a fork and stir in the cilantro.
- 1 teaspoon minced dried garlic
- 1 teaspoon minced dried onion
- 3/4 teaspoon ground cumin
- 3/4 teaspoon chopped dried oregano
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon coarse ground black pepper
- 1 can tuna
- 1/2 small red onion, finely chopped
- juice of 1 lime
- zest of 1 lime
Tuna Ingredients Preparation:
Stir all ingredients together, let sit for at least 1 hour in refrigerator before serving.
- 4 flour tortilla shells
- 1 medium tomato, chopped
- 1 avocado, chopped
- 1 cup pepperjack cheese, shredded
- salsa and sour cream, as desired
Take out your tortilla bowl makers and spray lightly with oil. Press the tortilla into the bowl makers and bake in the oven for 8 minutes at 375F. Take shells out of the bowl maker and serve hot. Suggest serving ingredients buffet style so guests can customize their bowls.
Today's feature was brought to you by Ocean Naturals Premium Tuna in collaboration with Collective Bias. Want to try your own tuna recipe? Check out the Ocean Naturals Tuna Tuesdays Facebook giveaway.
Until next Tuesday, check out these other light and fabulous tuna recipes.