Tuna salad doesn’t have to be loaded with high-calorie and high-fat mayonnaise. This lightened-up version is perfect for spring and summer. Tuna is tossed with zesty lemon juice and it’s served with spring vegetables dressed with a heart-healthy olive oil vinaigrette.
Yield: 2 servings
Preparation time: 20 minutes
Cooking time: 10 minutes
- 3 small red potatoes, cut in half and quartered
- 6 large stalks asparagus, cut into 1 ½ inch pieces
- 1/3 cup spring peas
- 5 oz. canned no-salt albacore tuna packed in water, drained
- 1 green onion, thinly sliced
- 2 tbsp diced celery
- 1 tsp chopped parsley
- ¼ tsp garlic powder
- ¼ tsp fine ground sea salt
- ¼ tsp ground black pepper
- 3 tbsp fresh lemon juice
- 6 radishes, quartered
- 1 tbsp extra virgin olive oil
- Bring 4 cups of water to a boil in a medium pot over medium-high heat. Add the potatoes and cook for 3 minutes. Add the asparagus and cook for 2 more minutes. Add the peas and continue to cook for 1 more minute. The potatoes should be tender but firm, and the asparagus and peas should be bright green. Strain the vegetables in a colander, and rinse with cold water. Transfer to a medium bowl.
- In a small bowl, add the tuna, green onion, celery, parsley, 1/8 teaspoon of the garlic powder, 1/8 teaspoon of the salt and an 1/8 teaspoon of the pepper. Pour in 2 tablespoons of the lemon juice. Toss all ingredients to combine. Arrange the tuna salad on a plate.
- Add the radishes to the cooked vegetables. In a small dish, stir together the olive oil, the remaining 1 tablespoon of lemon juice, 1/8 teaspoon garlic powder, 1/8 teaspoon salt and 1/8 teaspoon of pepper.
- Pour the dressing over the vegetables and toss to coat. Arrange the vegetables next to the tuna salad and serve.