Chipolte Tuna Plate

Chipolte gives this tuna garden salad some zip, and the lettuce, cherry tomatoes, green beans, onions and citrus are as flavorful as you’d expect.


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Yield1 Serving
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 2 tsps Dr. Sears' Extra Virgin Olive Oil
  • 1 cup Onions - chopped
  • 1/4 tsp Chipotle - (chili pepper) to taste
  • 1 cup Cherry tomates
  • 3 cups Lettuce
  • 2 cups Green beans - steamed
  • 3 oz Chunk light tuna in water
  • 2 tbsps Fresh squeezed lemon juice - 1/2 lemon
  • 1/2 tsp Dried dill - or 1 tsbp fresh dill
  • Salt and pepper - to taste
Calories 360
Total Fat 11g
Carbohydrates 42g
Fiber 12g
Protein 30g


  1. Bring a pot of water to a boil and gently steam the beans al dente.
  2. Drain and plunge in cold water to halt cooking. Drain again and set aside.
  3. In sauté pan heat olive oil.
  4. Add onions, chipotle and tomatoes.
  5. Gently steam the beans.
  6. Plate the lettuce and top with sauté and beans, then the tuna.
  7. Drizzle with lemon juice, dill, salt and pepper.