A Spring-Fresh Recipe Spotlight: Responsible Choice Albacore Tuna Tacos

Albacore tuna shares the same nutritional values as other types of tuna. It’s a great source of protein, selenium and vitamin B-12. Also a source of heart-healthy omega-3 fatty acids and the only type of tuna that can be labeled as “white meat,” Hy-Vee’s Responsible Choice Albacore tuna is gaining popularity among consumers.

This protein-packed option contains the same amount of protein as meat and poultry, and as an added bonus, only half the calories.

Here is one of my spring favorites that provides a light option and is sure to keep your family satisfied.


Responsible Choice Albacore Tuna Taco with Strawberry and Orange Broccoli Slaw

Serves 3 or 4 (2 tacos each).

All you need:
For the slaw:Albacore Tuna Tacos

  • 1/2 (12 oz) bag broccoli slaw
  • 1/4 red onion, minced
  • 1/2 red pepper, diced
  • 1/2 pound strawberries, diced
  • 1 jalapeño, minced
  • 1 to 2 limes, juiced
  • 2 tbsp minced mint
  • 1 tbsp minced cilantro
  • Salt and black pepper, to taste

For the tacos:

  • about 1 tbsp extra-virgin olive oil
  • 4 (5 oz each) cans Hy-Vee Responsible Choice Albacore Tuna, drained and flaked
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • Salt and black pepper, to taste
  • 12 corn tortillas
  • 1 lime, cut into wedges, for serving
  • Prepared black beans and prepared cilantro rice, for serving

All you do:

  1. In a medium bowl, add the slaw, red onion, red pepper, strawberries and jalapeno. Toss to combine.
  2. Add the lime juice, mint and cilantro. Toss to combine. Season to taste with salt and black pepper. Refrigerate until tacos are ready.
  3. Warm a nonstick skillet over medium heat. Add about 1 tablespoon olive oil to the pan.
  4. Add the tuna. Season with cumin and cayenne pepper. Cook until heated through. Season with salt and pepper, to taste.
  5. Warm the tortillas over a gas flame or in a dry skillet.
  6. To serve, place 2 tortillas on a plate next to each other. Top each of the tortillas with another tortilla. Top with one-third the tuna and slaw. Prepare two other plates, using 4 tortillas, one-third the tuna and slaw on each.
  7. Serve with lime wedges, black beans and cilantro rice, if desired.

Author: Jessica Dolson

My name is Jessica Dolson, but you can call me Jess. I am a July 2012 graduate from IWCC Culinary Arts and Restaurant Management program. Since I can remember, I have had a passion for food. Growing up cooking and eating what we grew or raised made me realize how important it is for me to share that passion with others. My major focus being a chef is education, through holding classes, tasting events, wine dinners and live cooking demonstrations. It is very important to me to teach children and adults what they are eating and where their food comes from. I have learned to show people the nutritional differences between foods and show them a variety of ways to cook simple dishes, which results in families coming together and enjoying food with each other.