Tuna salad is one of the more popular salads you see at diners and restaurants, and for good reason. There are several reasons that this is.
Tuna is a high quality fish that is easy to find, relatively inexpensive and is always on hand in local markets. With this in mind, here are some easy to prepare and tasty recipes for this summer.
Tuna salad has many healthy benefits and can be used as a weight loss diet food plan or simply to spice up your lunch or dinner. The meal is full of high quality nutrients that can be used by the body for energy, repair, and digestive processes.
Compared to other kinds of diets which require complicated calculations and strict adherence, eating this kind of diet can be easy and convenient. It’s also a good idea to prepare it ahead of time and store it well in your refrigerator so you do not need to go hunting for tuna all day.
Here are some ways how you can make it more tasty and beneficial: If you are looking for a quick and easy tuna salad, then you will want to read this article. Specifically, we’ll discuss the benefits of eating this diet staple, the best preparation type, and the best types of condiments to use.
After reading this article, you should be well prepared to whip up some delicious and healthy tuna salad for yourself or have the family eat it at your next fish night. Let’s get started!
Tuna Salad Meal PrepCourse: LunchCuisine: AmericanDifficulty: Easy
Hearty, healthy and light snack boxes for the entire week! With homemade Greek yogurt tuna salad, egg, almonds, cucumber and apple!
2 (5-ounce) cans tuna in water, drained and flaked
1/2 cup nonfat Greek yogurt
1/4 cup diced celery
1/4 cup diced red onion
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish, optional
1 teaspoon freshly squeezed lemon juice, or more, to taste
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 large eggs
4 Bibb lettuce leaves
1/2 cup raw almonds
1 cucumber, sliced
1 Braeburn apple, sliced
- In a medium bowl, combine tuna, Greek yogurt, celery, onion, Dijon, relish, lemon juice and garlic powder; season with salt and pepper, to taste.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
- Place lettuce leaves into meal prep containers. Top with tuna mixture, eggs, almonds, cucumber and apple.
Reference : damndelicious.