Skinny Tuna Salad
"Tuna Salad! Frankly, I dislike totally naming my food ‘skinny’ simply because life is to enjoy and food should be a slice of that enjoyment. ? This tuna salad is truly delicious and I can say that I actually could live with a salads like this. The only trouble is that there is so much more food out there that I simply can’t ignore unfortunately. I am a foodie and I know it ? This tuna salad recipe is a delightful power salad packed with Omega 3 oils and goodness. It contains fresh herbs and vegetables like celery, peppers, red onion. It is simply delish."
NotesI did mention 4-5 springs of parsley but you can add according to how much you like parsley. You can replace this with some dill or any other fresh herb that you may like. Be adventurous, like I always say. ?
Serves4
Preparation Time10 min
Ingredients
- For the tuna salad:1/2 red cabbage (organic)
- 1 can sweet corn (small can, organic)
- 2 cans tuna (in water or brine)
- 1 red pepper (organic)
- 2 stalks celery
- 1 can red kidney beans (organic)
- 1 green pepper
- 1/4 tsp cayenne pepper or chillis optional
- 1 pinch black pepper (generous pinch, freshly ground)
- 1 handful stuffed olives (green pitted/stuffed olives, optional)
Instruction
-
Peel, wash and prepare all ingredients.
-
Chop, shred or dice all according to how you wish the salad to look.
-
In a larger bowl, throw in the canned tuna and with a fork just break the fish chunks into smaller pieces.
-
Add the chopped veggies to the tuna and mix well. Sprinkle the salt and the pepper and mix again.
-
In a little bowl mix all vinaigrette ingredients, the 2 tbsp balsamic vinegar, mayonnaise, 1 tbsp olive oil and the lemon juice from 1/2 lemon. Give these a nice energetic whisk and set aside.
-
Pour the vinaigrette over the salad and mix well until all veggies are nicely coated.