Quick ‘N’ Healthy Tuna Salad

Hi everyone. Checking in after another busy week. Seems like there is something that has to be done every evening. Not one seems long enough.

Yes, another recipe. Came up with this one last week for some leftover tuna salad. Chances are, it’s not new, although it is to me, lol. Sorry; no photo. (Shakes head.) I always think to share the recipe AFTER I’ve put together the dish.  (At least there’s no stove-time. :))

I usually stir a 6 oz. can of tuna with mayo, onion powder (no onion breath) and a little sea salt. I top a slice of toasted multi-grain bread with cheese and half the tuna mixture and serve  it open-faced with a side salad of baby lettuces. Low-fat raspberry vinaigrette and a sprinkling of feta cheese brings it all together. Yum.

Wasn’t in the mood for that combo, since I’d had it the day before–and I was trying to skip the bread.

So:

I took the leftover tuna salad, chopped a quarter each of a red bell pepper and cucumber and stirred all together with fat-free Italian dressing. (I was out of the raspberry vinaigrette and too lazy to grab the feta from the fridge. I also love being able to add an unlimited amount of veggies to up the fill-factor w/o adding a significant amount of calories. Next time too, I might cut back the mayo or just skip it. )

Done.

Ridiculously filling and satisfying to chow down, especially for someone—like me—who prefers eating with utensils vs. biting into a sandwich.

And yes, this can easily be used to fill a pita, curl into a wrap or create an open-faced sandwich as I usually do. I imagine you can top cold pasta with it too, for an impromptu side or main dish.

I’m also thinking chicken (grilled or canned) could easily be substituted for the tuna and that either or both would could be the basis of a great appetizer: as finger sandwiches or served in a bowl surrounded by crackers, toasted pita, etc. Heck: skip the meat or fish and serve the peppers, cucumbers and feta mixed with the dressing for a vegetarian spin.

What are some of the easiest and surprisingly tasty, satisfying dishes you concocted? Share them here or link back to your site. It all works and it’s all good.

Have a wonderful weekend, folks!

Joanna

Summer Tuna Salad Meal

Happy Thursday, all. Trying to stay focused and get ahead of my blog-writing game, but things get busy in my little home. I may also be offline for a few days but will try and get connected sometime. Please note: I am not ignoring anyone, just spending some dedicated time with my family.

Made this one just a few weeks ago. Such and easy fix, I had to share:

Summer Tuna Salad Meal (Sorry, no photo, but I promise this looks really pretty on any plate! BTW, this recipe serves one and is easily multiplied.)

One 6 oz. can solid white tuna (packed in water)

1 tbsp mayonnaise (adjust to taste)

Fresh basil leaves, cut into small pieces

sea salt

shredded cheese of choice and/or 1 slice American cheese

1 slice multi-grain bread (or bread of choice)

baby lettuces of choice (I love Aldi’s Artisan Salad package; only $1.99/pkg, but densely packed and always fresh. Not crazy for the plastic container, but I use those to store other veggies–i.e., zucchini blossoms,  iceberg lettuce, etc. I can also give my neighbors and friends cold leftovers and not worry about losing my better containers.)

salad dressing of choice

Wash and dry baby lettuces. Arrange on a plate, leaving room for a slice of bread. Top with a sprinkling of the shredded cheese and your favorite salad dressing. (Lately, I’m into raspberry vinaigrette, which tends to be fairly low in fat and calories, depending on the brand.)

Drain tuna and place in bowl. Add mayonnaise, basil and sea salt to taste. Stir until well-coated. Toast bread. Immediately top with cheese then place tuna mixture on top. Garnish with basil* and/or shredded cheese, and even a bit of the vinaigrette–yum!

There is something about lightly melted cheese and tuna that works for me. I like to eat this open-faced sandwich with a fork and knife. Using utensils fools me into not missing that second slice of bread and thinking I ate a more formal meal. Helps slow me down too, key to me eating less but feeling every bit as full. This ups my satisfaction big-time and all that protein in the tuna and fiber from the bread and lettuce keeps me from getting hungry for hours. (Convinced my younger son to try it this way—he was sold!)

*Although finely chopped onion tends to be a favorite in tuna salad, I find fresh basil adds a major punch of flavor—no onion breath either, lol.

What are some of your favorite simple recipes that eat like a meal? Please share! And if you’d kindly SHARE by clicking on one of the buttons on your way out, I’d greatly appreciate that too.

Have a wonderful day and weekend,

Joanna