Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, light tuna salad. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Light Tuna Salad is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Light Tuna Salad is something which I have loved my entire life. They are fine and they look wonderful.
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.
To get started with this recipe, we have to first prepare a few components. You can have light tuna salad using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Light Tuna Salad:
- Prepare 2 cans tuna in water, drained
- Take 1 head iceberg lettuce, cut into thin strips
- Take 2 medium tomatoes, cut in cubes
- Get 1 green bell peppers, cut into thin strips
- Make ready 1 large onion, sliced in rings
- Make ready 1 cup corn
- Take 15 black olives
- Make ready Dressing:
- Get 1 tablespoon dijon mustard
- Make ready 3 tablespoons light mayonnaise
- Make ready 1 tablespoon olive oil
- Make ready 3 tablespoons lemon juice
- Prepare 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 this up with this exceptional food light tuna salad recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to light tuna salad cooking. Go on get cooking!
