When I think of tuna salad I think of the world’s most boring diet food. I can actually see the desperation in my clients’ faces when I suggest that popping a can of tuna into a salad might be a good lunch option.
I want food the that I eat, even when I’m pulling the reins in, to be delicious and satisfying.
So yes, I’m recommending this yummy tuna salad today, but I’m not asking you to eat boring diet food!
We actually stole this recipe from a friend who served this up on HOLIDAY (shock horror)! And I can confirm that it was indeed holiday worthy.
It’s also the perfect lunch or dinner if you’re looking to cut back and get lean after the holiday season. It’s packed with colourful veggies, plenty of protein and lots of healthy fat to keep you satisfied to your next meal.
Ingredients (to serve 2)
185g can of tuna with chilli in olive oil (we like the Sirena brand)
2 eggs, hard-boiled, peeled and quartered (not sure how to get hardboiling right? Learn here)
10 kalamata olives
1 baby gem or baby cos lettuce, roughly chopped
2 tomatoes, diced
1 red onion, halved and thinly sliced
1 green capsicum, thinly sliced
1 lebanese cucumber, thinly sliced into rounds
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove of garlic, minced
- To make the dressing, whisk all ingredients together in a small bowl and season generously with salt and pepper.
- To make the salad, combine all the veggies in a large mixing bowl. Flake the tuna into the bowl, including the oil and the chillies. Add the dressing and toss to combine.
- Serve on a platter topped with egg quarters. Dig in!