I have the best fast and easy tuna salad recipe for you. It has protein and mix of vegetables that you will love. This healthy recipe is ready to enjoy in 10 minutes or less! This is a perfect salad for meal prepping lunches or having after a good workout.
HEALTHY TUNA SALAD WITH JALAPEÑO AND LIME
If you have high cholesterol, high blood pressure, high sugar levels, you want to lose weight or you are just a mom desperate to get your kids to eat more fruits and vegetables, you have come to the right place. No matter what the health issue is, I am going to teach you how to cook healthy for the whole family. This recipe is for a quick and very easy recipe for tuna salad. The good thing about tuna salad is that it is fast, but very complete – you can add vegetables and seasoning to your liking. The great thing is that you most likely already have everything you need at home in your pantry and refrigerator.
This recipe uses frozen vegetables to make it quick and simple. Nowadays there is a wide variety of frozen vegetables at your local supermarket. Frozen vegetables are good to have on hand to add nutrition to soups, salads and entrees without going through the trouble of dicing and chopping them yourself. It is also a good way to reduce waste as you can save the unused portion and put it back in the freezer for another time. Frozen vegetables last an average of 8-10 months in the freezer so you can buy them in bulk and keep them in the freezer to add something healthy to your meals.
Tuna is a healthy fish that has vitamins and nutrients, like potassium, which are essential to bodily functions. I use tuna packed in water because it is healthier than the one in oil. It has less than a gram of fat and is 100 calories per serving.
My secret ingredients are lime juice and a little bit of jalapeño pickling liquid. Don’t worry, it will not make your salad spicy – it just adds a zesty and tangy flavor to it – delicious!
TUNA SALAD WITH JALAPEÑO AND LIME
1 cup of frozen vegetables
2 cans of tuna in water
2 tbsp of plain yogurt
1 tbsp of mayonnaise
1 tbsp of lime juice
1 tbsp of jalapeño pickling liquid
3 tbsp of red onion
2 cups of shredded iceberg lettuce
A pinch of oregano
Pickled jalapeño slices
Red onion slices
- Boil the vegetables in plain water for 2 minutes
- Drain the tuna and mix it with the yogurt, mayonnaise, lime juice and jalapeño pickling liquid
- Add the cooled vegetables and the chopped red onion and mix well
- Serve over a bed of Iceberg lettuce sprinkled with oregano and garnish with avocado, jalapeño and red onion slices
I love to read your comments! Please leave your comments below and share this recipe with your friends. ❤Laura