Tuna Cooler Margarita

Tuna Cooler Margarita
Staff Writer

Courtesy of Don Julio

The Tuna Cooler Margarita.

Don't worry, there's no real tuna in this margarita — it's Spanish for "prickly pear," so Don Julio says. But the prickly pear is what makes this Don Julio margarita so enticing. Says Don Love (who created the marg), "This drink is inspired by a soda commonly found in Southern California called the 'Cactus Cooler,' and is a twist on a traditional margarita with the addition of prickly pear purée to the recipe. This drink is easy to make yet unique and delicious, making it the perfect recipe for the novice at-home mixologist looking to celebrate the holiday."

1
Servings
172
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Ounce  Tequila Don Julio Blanco
  • 1/2  Ounce  fresh lime juice
  • 1/4  Ounce  prickly pear purée
  • 1/4  Ounce  agave syrup

Directions

Combine Tequila Don Julio Blanco, fresh lime juice, prickly pear purée, and agave syrup into a cocktail shaker with ice. Shake well and strain into a coupe glass (salted rim optional).

Nutritional Facts

Total Fat
10g
14%
Sugar
8g
9%
Saturated Fat
6g
25%
Cholesterol
30mg
10%
Carbohydrate, by difference
11g
8%
Protein
9g
20%
Vitamin A, RAE
71µg
10%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
310mg
31%
Choline, total
10mg
2%
Folate, total
4µg
1%
Magnesium, Mg
14mg
4%
Phosphorus, P
203mg
29%
Selenium, Se
6µg
11%
Sodium, Na
302mg
20%
Water
38g
1%
Zinc, Zn
1mg
13%

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.