Don’t get me wrong, I love me a good tuna salad. Throw in a bathtub full of mayo and some capers and I can have my own tuna party- but that’s not everyone’s style now is it? So this recipe is for my fellow tuna loving friends, who seek the lean protein sans mayo. This recipe is lite, citrus-y and packed with extra protein for a satisfying lunch; in a salad, on a sandwich, or however you please.
Ingredients: Serves 2-4
3TBSP olive oil
Zest 1/2 lemon
1 TBSP lemon juice
2 TSP red wine vinegar
8oz tuna packed in olive oil
1 140z can chickpeas (mine was 15 oz yolo)
2 TBSP diced red onion
3 scallions thinly sliced
1 oz arugula finely chopped
salt and pepper to taste
Directions:This almost feels silly it’s so easy, but go ahead and do all your chopping. Done? Good. Now throw it in the bowl.Add in anything you forgot, and add salt and pepper.Now mix! Don’t be shy.Now plate and take some glamour shots of your work.And a close up 🙂Yeaaaaaah baby. Alright enough playing with your food! This tuna salad has a double punch of protein from the tuna and the chickpeas. The scallions and red onion really bring on the flavor, but my personal favorite ingredient is the lemon zest. It binds the citrus to the red wine vinegar and really pulls the dish together. Why eat healthy if it doesn’t taste good, am I right?
Like I said, you can throw this on some toast, top off a salad, or just make yourself a healthy smorgasbord like I did.Anyone else love a mayo-less tuna salad recipe? Care to share? I’m pretty sure an original version of this recipe was from GOOP but I found it on good ol’ Pinterest.
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