Light Tuna Salad. A healthy meal for busy days

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Lately I have been craving this light tuna salad very often. It all started after reading an interview with handsome Mathew McConaughey, where he said that for several months he was on a tuna and vegetables diet, to lose all the necessary weight for his amazing role in Dallas Buyers Club. Suddenly I remembered how much I used to love tuna salad on hot or lazy days, or on extremely busy days when I didn’t have time to cook. Made with broccoli, cauliflower, carrots, green peas, and potatoes, and a simple lime juice and olive oil dressing, this dish is the epitome of satisfying simplicity. Peruvians used canned tuna quite a bit, and tuna salads like this one are a homemade “fast food” staple.

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I made this salad for lunch to share the recipe with you, although it’s so easy that a recipe is hardly needed! This is my basic preparation, to which you may add olives, capers, bell peppers, celery, radishes, green beans,corn, or whatever gets your taste buds excited. If you are trying to lose weight, stick to the lime juice and olive oil dressing, but if that is not your problem, make the mayo-yogurt dressing described below, and drizzle it on top of the salad or mix it in. And don´t forget the sprouts! These are beautiful and full of nourishing powers. Your body is going to love them. !Buen provecho!

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Light Tuna Salad
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • ½ cauliflower, cut into florets
  • ½ broccoli, cut into florets
  • 2 carrots, peeled and diced
  • 1 potato, peeled and diced
  • 1 cup green peas
  • 2 cans tuna in olive oil
  • ½ cup sunflower sprouts
  • Dressing:
  • ½ cup mayonnaise
  • ½ cup greek yogurt
  • Juice of ½ lime or lemon
  • Salt and pepper
Instructions
  1. Cook the vegetables in boiling, salted water, until tender. Drain and reserve.
  2. Place the veggies and the tuna in a salad bowl and combine lightly. You don´t want to mash the vegetables.
  3. Dressing:
  4. Combine all the ingredients in a small bowl.
  5. Serve the salad in three dishes, garnish with sunflower sprouts, and drizzle with the dressing.

 

 

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