Tuna Salad Recipe

Tuna Salad Recipe
Print

There are days when you don’t have time or you are not in the mood of cooking something complex. We had a lot of work to do in the last few weeks so I rarely cooked. As a matter of fact, we often chose to order food and this simplified our life very much.

Yet, no matter how delicious a pizza or a sushi plate, there is nothing like a meal you prepare from scratch. So the other day I decided for the “middle way”: I opened the fridge, saw what we had there and then made a simple, quick and delicious tuna salad recipe.



Tuna salad recipe – the best choice with the right vegetables

We don’t go shopping every day but that day we had fresh vegetables, even an avocado that wanted to keep for the next morning. Still, I decided to add it in my tuna salad recipe and the result was amazing.

Fresh, raw salads – among my favourites

I have been trying to eat more raw foods lately and, of course, to cook for my family this way too. Salads are among the healthiest and the most delicious choices.

Still, if you have stomach issues, you should not eat raw vegetables every day or you should stay away from the foods you do not tolerate every well. This was my case with onion a while ago, but now I can eat it and I enjoy it in a lot of dishes as it gives a special taste to any food.

Tuna salad recipe – what ingredients do you need?

As I told you above, I added in this tuna salad recipe what I had in the fridge. Fortunately, I had a lot of ingredients that fit the recipe. Of course, the tuna can is “the main ingredient”, but you can change some of the others.

Ingredients

1 tuna can
1 iceberg lettuce
1 cucumber
2 small tomatoes
½ red onion
1 avocado
salt, pepper
olive oil
lemon juice

Directions

1.    Wash the lettuce and cut into smaller parts.

2.    Wash and cut the cucumber, tomatoes, onion and avocado.

3.    Place all these in a large bowl, mix a little bit and then add the tuna.

4.    Add salt, pepper to taste,1 tablespoon of olive oil and the juice from ½ lemon.

5.    Mix together and serve immediately.

This tuna salad is best served immediately, but if the amount is too much for you, place it in the fridge and enjoy later.

Any donation helps us keep writing! Support The Healthy Journal!


I eat bread, but if you have a gluten free diet, you can eat this tuna and vegetable salad with some rice roll-ups or quinoa crackers. You can find these at the natural food stores or on internet.

You may also like

Author Daniela A. Daniela's articles Daniela A.

Programmer, mother of two, wife, entrepreneur, Lyme disease survivor, I have mostly a healthy way of eating, trying to keep up with what I should do in order to be very well. Here you will find recipes I make and articles about my experience with Lyme disease (symptoms free now).

Any donation helps us keep writing! Support The Healthy Journal!