This is a recipe for a healthy, delicious tuna salad that can be eaten at any time of the day. It combines fresh and pickled ingredients to make a tasty salad that is full of nutrients and vitamins. You can whip it up really quickly and most of the ingredients are probably already in your fridge!
There’s a running joke about gym rats smelling of tuna, and that’s because tuna is an awesome source of protein. We like it for that reason, because it is low in fat and of course, because it’s delicious! Because of the olive oil in this recipe, it is not necessary to buy canned tuna in vegetable oil, but rather opt for shredded tuna in water. Olive oil and lemon juice make a much tastier pair than vegetable oil and of course, they are much healthier!The sweetness of the tomatoes in this tuna salad works wonderfully with the salty flavor of the tuna, chickpeas and olives. These are most delicious when they are fresh and organic and you can get them at any farmer’s market or supermarket that stocks garden-grown vegetables. Cherry tomatoes have a surprising number of variants, some of the best being the Santa and Sun Gold strains.
You can choose your favorite type of Spanish olives for this recipe. If you’re a frequent olive eater, green olives will work just fine. If you’re looking for a more accessible olive, the black variety is the least bitter as it is treated to be that way. This is also the olive that is most frequently sold in its sliced form which will make the recipe even faster to follow.
While bottled lemon juice is common to fridges, juice from a fresh lemon is about a hundred times nicer and as this recipe does not call for a huge quantity, this is very doable. You can either use canned chickpeas, or boil fresh ones for ten minutes over the stove. If you choose to cook dried chickpeas, they are much faster to cook when they have been soaked for up to a day beforehand in preparation. With this method, they will also need to be boiled for between one and two hours before use. The canned version will require you to drain and soak the chickpeas before using them in your salad.
You are now ready to use the tuna salad on a sandwich or in a roll, perhaps with rocket and a cheese of your choice. The salad is a delicious filling for a toasted wrap spread with a thin layer of cream cheese. It can be served alone or on a bed of fresh greens, or used as a healthy dip for crackers or cut vegetables. Tuna salad is a great option for breakfast as its fresh combination of flavors will keep you full and start your day off on the right foot. You may even consider using the salad as a filling for an omelette or a complement to scrambled eggs on rye toast.
EASY TUNA SALAD RECIPE
- Canned Tuna- 250 gm ( 2 cans)
- Cherry Tomatoes- 10-12
- Cucumbers- 3 medium
- Sliced Spanish Olives- 5 tbsp
- Olive oil- 2 tbsp
- Lemon juice- 2 tbsp
- Onion- 1
- Salt -To Taste
- Black pepper-To Taste
- Any Salad Seasoning- 1 tsp
- Cut cherry tomatoes in halves. Slice the onion and cucumbers.
- Take a large bowl, place canned tuna, olives,sliced cucumbers, cherry tomatoes. Combine well. Add salt, seasoning,olive oil, black/white pepper and lemon juice. Mix again.
- Garnish with fresh coriander leaves.
Quick and simple and hugely flavorful Tuna Salad.