Cinco de Mayo is upon us! We’re kicking off a week of Mexican-inspired recipes with our absolute fav: GUAC. *swoon* Jose Pistola’s is one of our favorite Mexican restaurants in Philly, and that’s largely due to their incredible spicy tuna guacamole. What. A. Combo. Naturally, we took it upon ourselves to recreate this delicious app to serve a crowd, so we can serve it at Cinco de Mayo parties for years to come.
We decided to give Siete Foods’ Grain Free Tortilla Chips a try for this one, and they did not disappoint. Siete makes their tortilla chips without any corn, gluten, dairy, or soy. Instead, they use cassava and coconut flour and ground chia seed, and then fry in avocado oil and bake them along with some sea salt for flavor. Hell yeah. These chips also come in Lime and Nacho flavor—we strongly encourage you to run to your nearest health food store and snag the Nacho ones ASAP. Maybe grab a couple bags, because we promise you they won’t last long.
Spicy Tuna Guacamole
- 4 oz ahi tuna, small cubed
- 1 tbsp coconut aminos (or reduced-sodium soy sauce)
- 1 tsp sriracha (sub sambal oelek for Whole30)
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 2 scallions, thinly sliced, whites and greens separated
- 4 medium avocados
- 1/4 cup diced red onion
- 2 tbsp diced jalapeño
- juice of 1 lime
- 1/2 tsp salt
- pepper, to taste
- Place tuna, coconut aminos, sriracha, sesame oil, scallion whites and sesame seeds in a bowl and stir to combine. Set aside and allow to marinate for at least 15 minutes.
- Peel avocados, place in a bowl and mash with a fork until desired consistency is reached. Add red onion, jalapeño, lime juice, salt and pepper and stir to combine.
- To serve, top guacamole with marinated ahi tuna and garnish with scallion greens.
Yield: 8 servings
145 calories per serving • Fat: 11.1g • Carbohydrates: 8g • Protein: 5.1g