Thursday, March 15, 2012

A Healthier Tuna Salad

I love me some tuna salad, and my mom used to make the best.  Lots of sweet pickles and very heavy on the mayo.  It was so creamy that it made the bread mushy sometimes.  Over the years, my taste buds and my waistline have changed, and I have been looking for a cleaner, fresher salad without sacrificing my beloved tuna.  I think I've found it...

This tuna salad is great because it is so easily adaptable to your personal taste.  It has a great base, and you can create the rest to your liking!

Tuna and Bean Salad
(serves 2-3)

1 can of white beans, rinsed and drained well (you can use cannellini, garbanzo, black eyed peas, etc.)
1 can tuna (Use the Trader Joe's tuna packed in olive oil if you can.  If you can't, add in 2-3 T. olive oil)
1 c. chopped flat leaf (Italian) parsley
1/4 c. finely diced red onion
2 T. lemon juice
Salt and pepper to taste

Mix all of the above together.  Add extra olive oil if needed.
Here's where it gets fun. Add in one, or all of the following:

A dash or two of Tabasco or Sriracha
2 tsp. chopped capers
1/4 c. chopped kalamata olives
1/4 c. chopped or sliced roasted red peppers

1 comment:

  1. This looks delish! I'm totally going to try it with kalamata olives!