Sesame Chipotle Apple Tuna Salad

I’m the type of person that waits till the absolute last minute to eat something when I’m working. I just sit on my computer and plug away at the keys while my stomach gives me the constant nagging reminder that I’m hungry with a growl. It’s not until I am a complete starved, stricken maniac that I scrape myself off the desk and into the kitchen, but by that time it’s too late. I’m like a hungry bear coming out of hibernation. I don’t have the patience to prepare anything that is going to soak up more than 10 minutes of my time, yet I need my meal to be absolutely delightful to knock the underfed mean bear right out of me. Most of the time, I pick tuna salad. I make all types of different tuna salad; it just depends on what I have on hand, but if these ingredients happen to be roaming around my kitchen…. It’s very likely I will make this one, since it is my favorite. Enjoy!

  • Sesame Chipotle Apple Tuna Salad 1 of 7

    This delicious tuna salad is my absolute favorite. I make it every time I want a perfect light dinner or lunch. 

  • Drain Water From Can 2 of 7

    I completely drain every ounce of water out of the can to make tuna as dry as possible. 

  • Shred 3 of 7

    With your fingers shred tuna.

  • Ingredients 4 of 7

    All the ingredients are chopped and ready to be mixed. 

  • Mixed 5 of 7

    Mixed well and waiting for mayo and mustard.

  • Mayo And Mustard 6 of 7

    Mix mayo and mustard into tuna mixture. 

  • Apple Topper 7 of 7
    Apple on top

    Apple as a topper is optional.... or you can chop it up and add to the tuna salad. 

Ingredients For Sesame Chipotle Apple Tuna Salad:

  • 1 – can of tuna in water (completely drained)
  • 2 – teaspoons sesame seeds
  • 1/8 – cup green onion (chopped)
  • 1/8 – cup carrot (grated)
  • 1/8 – cup dried cranberries
  • 1/3 – cup jack cheese (grated)
  • 1/2 – teaspoon chipotle powder
  • 1/8 – cup red onion (sliced thinly)
  • 1 – pickle spear (chopped small)
  • 1 – green apple (either sliced big and served on top, or cut into cubes and mixed into the salad)
  • 2 – tablespoons mayo
  • 1/2 – tablespoon mustard
  • Wasa crisp bread (I used multi grain)


  1. Open can of tuna and press down on top firmly to drain all the liquid out. 
  2. Then add tuna to a bowl and with your hands shred to make  the larger chucks into flakes.
  3. Add sesame seeds, green onion, carrots, dried cranberries, jack cheese, chipotle powder, red onion, and pickles to the tuna bowl.
  4. Mix to combine.
  5. Add mayo and mustard.
  6. Mix to combine.
  7. Top tuna salad on a a few slices of Wasa and then add sliced apple to the top.
  8. Enjoy!


For more recipes from Nicole Presley click over to her blog:  Presley’s Pantry 

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Article Posted 3 years Ago

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