Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, light tuna salad. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
This healthy tuna salad uses probiotic-rich Greek yogurt as its creamy, tangy base. Crunchy celery, earthy chives, and delicate microgreens keep this easy lunch recipe fuss-free, so you can customize it with your own healthy ingredients. Give it a Mediterranean spin with chickpeas, cucumber, and Kalamata olives—or add a little sweetness with sliced grapes.
Light Tuna Salad is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Light Tuna Salad is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook light tuna salad using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Light Tuna Salad:
- Make ready 2 cans tuna in water, drained
- Get 1 head iceberg lettuce, cut into thin strips
- Make ready 2 medium tomatoes, cut in cubes
- Take 1 green bell peppers, cut into thin strips
- Prepare 1 large onion, sliced in rings
- Take 1 cup corn
- Make ready 15 black olives
- Make ready Dressing:
- Take 1 tablespoon dijon mustard
- Prepare 3 tablespoons light mayonnaise
- Make ready 1 tablespoon olive oil
- Take 3 tablespoons lemon juice
- Make ready salt
- Get 1 tablespoon dried oregano
I add fresh lemon juice for tartness, fresh basil for an herby flavor, and celery for crunch. Olive oil replaces heavy, and often processed, mayonnaise. Season the mixture generously with salt and pepper, and you've got a fresh tuna salad with a twist. Chopped Tuna Salad is the perfect summer side dish.
Instructions to make Light Tuna Salad:
- In a bowl, mix the iceberg lettuce, tomatoes, green pepper, corn and onion slices together.
- Flake the tuna and add to the bowl. Sprinkle the olives over the salad and mix all the ingredients well.
- To prepare the dressing, add the mustard and the mayonnaise. Pour in the lemon juice and mix well. Then add the oil and mix well. Season with oregano and salt. If needed, you can dilute with some water.
- To serve, pour the sauce over the salad and toss.
Filled with fresh crisp veggies the color of the rainbow, protein packed tuna, and tossed in a light and refreshing lemon vinaigrette. Especially during the summer, a light salad is all I need for a quick lunch, or a shareable side dish. Light and citrusy, this tuna salad recipe is worlds away from the goopy mayo-filled versions of the past. Lemon juice and zest add a bright flavor, which is balanced out with onion, parsley, and olive oil. One concern with classic tuna salad is the mayonnaise, which is high in saturated fats and calorie.
So that is going to wrap it up for this exceptional food light tuna salad recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this site on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope My site becomes “the place to be” when it comes to light tuna salad cooking. Go on get cooking!
