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)
bread (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.
Serves 4.
Life is sweet!
SPC
2 comments:
I use almost your exact recipe and then add curry powder and slivered almonds. Yum!
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