Tuna salad, it’s one of those things you either love or hate. Not really much middle ground with tuna. Am I right, or am I right?
If tuna salad isn’t for you, no hurt feelings. Maybe this quinoa black bean salad here is more to your liking.
For all you tuna fans, I’m about to blow your mind. Today I made Autumn Calabrese’s 21 Day Fix Tuna Salad recipe, featured in the Fixate cookbook. And it was gooood.
You can see above that I served my tuna salad over greens with halved organic grape tomatoes and a drizzle of homemade balsamic maple dressing. I try to eat raw leafy greens daily at lunch; I just find that’s the easiest meal to fit them in. Not to mention it’s so stinkin’ easy to throw some greens in a bowl, dump a variety of chopped veggies on top, add some seeds and a dressing, then BAM! Lunch.
What pleased me about this tuna salad recipe was NO mayonnaise and NO Greek yogurt pretending to be mayonnaise. (I really do like plain Greek yogurt, but in a bowl. Topped with berries. And a honey drizzle.)
- 2 cans (5 oz each can) chunk light tuna, packed in water, drained
- 1 tsp extra-virgin olive oil
- 1 Tbsp dijon mustard (sugar free)
- 1 medium red bell pepper, finely chopped
- 2 Tbsp chopped fresh tarragon (or herb of choice)
- Combine tuna, oil, mustard, bell pepper, and herbs in a medium bowl.
- Mix well.
Cut the top off a medium tomato. Remove seeds. Serve tuna salad inside. Divide each serving of tuna salad into two large romaine lettuce leaves. Cut a medium cucumber in half lengthwise. Remove seeds. Serve tuna salad inside.
Prefer the cookbook view for your recipe? Simply save this pic of Fixate’s awesome 21 Day Fix Tuna Salad recipe.
P.S. Wondering why I have so many vegan recipes and posts, but yet I ate this tuna salad??
Good question! I choose to eat most of meals as vegan, but I also eat fish a couple times each week. The only dairy I typically eat is organic plain Greek yogurt. What fermented foods do YOU eat?