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Tuna Recipes

Ahi Taco Tuna Salad Sliders

Say hello to your new favorite pool-side snack! Flavorful, colorful and so easy to make, too. Watermelon radishes are stunning and topped with all the taco-flavored goodness packed in a bite size portion is spot on! So versatile and show stopping – you’ll want to make these right away.

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Ahi Taco Tuna Salad Watermelon Radish Sliders

Recipe Credit

Kayla Perrett

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Serves:

1-3

Prep Time:

10-15 mins

Cook Time:

0 mins

Ahi Taco Tuna Salad Watermelon Radish Sliders

Ingredients

  • 1-2 Large Watermelon Radish(es)
  • 1 Can Safe Catch Ahi, Wild Yellowfin Tuna
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Taco Seasoning
  • 1 tsp Fresh Lime Juice
  • 2 Tbsp Finely Diced Orange Bell Peppers
  • 1 Tbsp Finely Diced Pickled or Fresh Jalapeños
  • Chopped Cilantro + Lime Zest for Garnish
  • Optional: Hot Sauce to Drizzle on Top

Tools you'll need

  • Knife
  • Cutting Board
  • Mixing Bowl/Dish
  • Fork
  • Measuring Spoons

Instructions

  1. Begin by cleaning your radishes well and pat dry. Slice them to your desired thickness into rounds for your base. Arrange on a plate or serving dish.
  2. Next, open your Safe Catch Ahi Tuna, use a fork to flake your tuna to reincorporate the natural juices back into the tuna. Add to a bowl.
  3. Add the mayo, taco seasoning, and lime juice and combine well.
  4. Add bell peppers (and optional jalapeños) and combine thoroughly.
  5. Use a 1 Tbsp measuring spoon to scoop a heaping pile of your taco tuna salad onto each watermelon radish round.
  6. Garnish with fresh lime zest and chopped cilantro.
  7. For added heat, add a drizzle of your favorite hot sauce! Enjoy!

SERVING SUGGESTION

I love using a tablespoon measuring spoon to scoop a heaping pile of the tuna salad onto each slider to keep each bite consistent!

One can of tuna with added ingredients will top about 8-12 sliders depending on the size of your radish. You can double this recipe if necessary!

If taking this to-go, pack tuna salad and radish slices separately. Scoop on when you’re ready to eat to keep the radishes crisp.

You can omit the jalapeños if you aren’t wanting them to be spicy – and these are super versatile!

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