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Publix Simple Meals

Plantain Tuna and Tropical Salsa With Green Pea Salad

Makes 4 Servings
Total Time:
40 minutes
Active Time:
40 minutes

Cooking Sequence

-- Prepare salad - 10 minutes

-- Prepare tuna recipe and serve - 30 minutes

Plantain Tuna and Tropical Salsa


1 (16-ounce) jar pineapple salsa

5-6 sprigs fresh cilantro (rinsed)

1 fresh jalapeño pepper (rinsed)

1-2 papaya slices (in light syrup)

4 tuna steaks, fresh or thawed (about 1 1/2 lbs)

2 tablespoons chili powder

1 (4-ounce) bag plantain chips

2 eggs (or 1/2 cup egg substitute)

1/2 cup flour

1 teaspoon adobo seasoning with pepper

3 tablespoons extra-virgin olive oil


1. Place salsa in medium bowl. Chop cilantro finely. Cut jalapeño pepper in half (remove and discard seeds) and then chop one-half of pepper finely. Cut papaya into small chunks (1/2 cup). Stir all into salsa, gently, until blended; set aside.

2. Pat tuna dry to remove any moisture. Rub both sides of fish with chili powder; set aside. Wash hands.

3. Process plantain chips in food processor until texture of fine crumbs; place in shallow bowl. Place eggs in second shallow bowl; beat with fork until blended. Combine flour and adobo in third shallow bowl.

4. Preheat large sauté pan on medium-high 2-3 minutes. Dredge tuna in flour mixture, coating evenly. Dip into eggs; remove and let excess drip off. Dredge in plantain crumbs until well coated (use fingertips to press tuna into crumbs). Wash hands.

5. Add olive oil to pan; swirl to coat. Add tuna and cook 2 minutes on each side (for medium) up to 3-4 minutes on each side (for well done). Cook just until flesh is opaque and flakes easily with a fork or until desired doneness. For best flavor, do not overcook. Serve salsa over tuna.

Green Pea Salad


1 (10-ounce) box frozen green peas

1 lemon (rinsed)

2 tablespoons extra-virgin olive oil

2 medium tomatoes (rinsed)

6-8 sprigs fresh cilantro (rinsed)

1/2 cup fresh pre-diced onions

1/4 teaspoon salt


1. Thaw peas by placing in colander under cool running water 2-3 minutes, stirring occasionally, or until thawed.

2. Squeeze juice of lemon (2 tablespoons) into medium bowl. Whisk in olive oil until well blended. Chop tomatoes finely; chop cilantro very finely. Add both to olive oil mixture.

3. Drain peas thoroughly or pat dry; add to salad. Add onions and salt; toss until well blended. Chill until ready to serve.

Aprons Advice

Short on time? Make the salad using 1 1/2 cups (well drained) fresh salsa, found in the Produce department, instead of tomatoes, cilantro, onions, and salt.

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Plantain Tuna and Tropical Salsa

CALORIES (per 1/4 recipe) 590kcal; FAT 25g; CHOL 180mg;SODIUM 810mg; CARB 44g; FIBER 6g; PROTEIN 46g;VIT A 90%; VIT C 15%; CALC 6%; IRON 20%

Green Pea Salad

CALORIES (per 1/4 recipe) 140kcal; FAT 7g; CHOL 0mg;SODIUM 230mg; CARB 16g; FIBER 4g; PROTEIN 5g;VIT A 45%; VIT C 50%; CALC 4%; IRON 8%

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