Spicy Citrus Tuna Salad


meatless friday redesign

As it starts to get warm in areas in the Northern Hemisphere (back-t0-normal temps are predicted for my own hometown in central Ohio, U.S., this weekend), refreshing salads will be a welcome change-of-pace for Friday dinner.

This salad is different from your typical mayonnaise-based tuna salad. It’s fresh and zippy in flavor, and paired with some crusty bread (try the recipe below), makes a nice light supper.

citrus tunamain

Copyright 2016 Barbara Stein. All rights reserved.


Spicy Citrus Tuna Salad

serves 4

2 cans (6 oz.) solid white tuna, packed in water
2 Roma tomatoes, rinsed, seeded, and chopped
2 T. chopped fresh Italian parsley
juice of one fresh lime
1/3 cup minced red onion
1 jalapeno pepper, seeded and finely diced
1/2 teaspoon salt
1 T. extra virgin olive oil

Drain tuna well; flake into a bowl with a fork.
Stir in tomatoes, cilantro, lime juice, onion, chilies, and salt.
Drizzle with olive oil.



1 pkg. yeast
1 cup warm water
1 T. sugar
1 T. vegetable oil
1 t. salt
3 to 3 1/2 cups flour
Combine water, yeast and sugar.
Let sit for 5 minutes, until foamy.
Add 1 c. flour, oil and salt and mix with dough hook until dough forms (or if mixing by hand, with a spoon).
Add flour, 1/4 c. at a time, kneading at low speed until a smooth elastic dough forms, about 5 minutes, in mixer (or if kneading by hand, turn onto floured surface and knead until smooth and elastic).
Place in a greased bowl, turning once.
Cover and let rise at least one hour, until doubled.
Punch down.
Roll dough out (or just push it with your fingers) into a rectangle 15 inches long and about 6 inches wide on a lightly floured surface.
Roll up from long side and pinch edges to seal.
Place seam side down on a greased baking sheet.
Slash several cuts into top with a sharp knife.
Cover with greased plastic wrap or damp tea towel for 20 minutes.
Preheat oven to 425 degree F.
Place a pan of hot water (steaming water) on bottom shelf of oven.
When oven is hot, place bread in oven on shelf above water pan.
Bake until deep golden brown (about 20 minutes).
Remove from pan and allow to cool before slicing..

You can find all our Meatless Friday featured recipes here.

Copyright 2016 Barbara Stein.
Photo copyright 2016 Barbara Stein. All rights reserved.



About Author

Barbara is a Catholic wife of 30 years and mother to four children, and a daughter-in-law, living in central Ohio. A former homeschooler, now owner of a fledgling business and two Etsy shops, she enjoys spending her days praying, cooking, knitting, sewing, quilting, making rosaries, and reading. Barbara loves our Church and living the liturgical year, celebrating the lives of great saints, and cooking for their feast days and holy days. Visit her blogs prayingforgrace.blogspot.com cookedandlaundered.blogspot.com


  1. This looks delicious! My husband doesn’t like mayonnaise on anything but puts up with tuna salad. I think he will love this variation! Looks healthier, too. Thanks for sharing.

  2. Kate Daneluk on

    My husband loves protein-packed tuna for lunch. It fills him up but doesn’t make him tired for the afternoon. This may be a nice variation for him to try. Thanks!

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