Tuna Salad! Frankly, I dislike totally naming my food ‘skinny’ simply because life is to enjoy and food should be a slice of that enjoyment. ?
But I have two reasons for calling this a skinny tuna salad, firstly, because it is indeed a salad that would look after your figure. Secondly, I need to put myself in that mode, the skinny mode which I need to switch on from time to time. I can always do with shifting a couple of pounds off especially now when summer is around the corner and I need to get in the summer clothes. Hmmm Yes, not only getting into clothes but looking all right (ish) as well.?
This tuna salad is truly delicious and I can say that I actually could live with a salads like this. The only trouble is that there is so much more food out there that I simply can’t ignore unfortunately. I am a foodie and I know it ?
I ❤️ food way too much and I’m definitely not one of those that eat to live but on the contrary, I’m pretty much the type of those that live to eat. But, hey, nothing wrong with loving food, correct?! I suppose this is the reason why I still need to shift a few pounds every now and again ?. It’s fun.
I cannot say I don’t care really, because I always do, I do care to eat healthy and to look after myself firstly because I am an example to my children. That can be done and food enjoyed at the same time.
Yeah, right! I’m just going to get on with this recipe then. You will undoubtedly love it. Why, well… no cooking is involved, it’s high in protein, it’s colourful, it’s refreshing and super healthy. All the reasons on earth to love it, and above all reasons, it’s so, so quick to prepare.
Here is the recipe, you beautiful reader! ??
Chop, chop, chop ….DONE! ✅
Skinny tuna salad
For the tuna salad:
- 1/2 red cabbage (organic)
- 1 can sweet corn (small can, organic)
- 2 cans tuna (in water or brine)
- 1 red pepper (organic)
- 2 stalks celery
- 1 can red kidney beans (organic)
- 1 green pepper
- 1/4 tsp cayenne pepper or chillis optional
- 1 pinch black pepper (generous pinch, freshly ground)
- 1 handful stuffed olives (green pitted/stuffed olives, optional)
- 4-5 springs parsley (small springs, chopped)
For the salad vinnaigrette:
- 2 tbsp balsamic vinegar
- 1 tbsp mayonnaise
- 1 tbsp olive oil
- 1/2 lemon (squeezed)
- 4 Pitta bread (optional)
- Peel, wash and prepare all ingredients.
- Chop, shred or dice all according to how you wish the salad to look.
- In a larger bowl, throw in the canned tuna and with a fork just break the fish chunks into smaller pieces.
- Add the chopped veggies to the tuna and mix well. Sprinkle the salt and the pepper and mix again.
- In a little bowl mix all vinaigrette ingredients, the 2 tbsp balsamic vinegar, mayonnaise, 1 tbsp olive oil and the lemon juice from 1/2 lemon. Give these a nice energetic whisk and set aside.
- Pour the vinaigrette over the salad and mix well until all veggies are nicely coated.