I love a good chicken, tuna or egg salad sandwich, but the calories of the usual mayo-laden mixture? Not so much. Plus, who wants to have a heavy mayo dish in their belly on a hot summer day?
This recipe for tuna salad removes the calorie-laden mayonnaise and replaces it with a fresh herb, lemon juice, olive oil and vinegar light dressing. The result? Less calories and fat than traditional tuna salad, with way fresher flavor!
Fresh Lemon and Herb Tuna Salad
2 - 5oz containers canned tuna in water, drained
2 tablespoons red onion, diced (or chives or green onion)
3-4 tablespoons fresh herbs (I used parsley and basil)
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
salad greens (optional)
Combine all ingredients in a medium bowl. Stir well.
For best flavor, refrigerate for an hour or so before serving, but can definitely be eaten immediately!
Serve with salad greens or bread.
Life is sweet!