Recipe of the Week: Spicy Tuna Salad

Tuna salad was a staple for most of us as we were growing up. Our take on this childhood classic packs a flavorful punch and is full of selenium which has been shown to help ward off cancer including that of the breast and bladder.  Garlic, lemon juice, oregano, tomatoes, olive oil and parsley are just a few of the other healthful ingredients that our tuna salad contains.  Time to move on from mayo only and try a little spice in your life!

Dressing:

2 teaspoons chopped fresh oregano

1 teaspoon minced garlic

3 tablespoons extra virgin olive oil

1/2 teaspoon sea salt

pinch of black pepper

1 tablespoon lemon juice

1 tablespoon red-wine vinegar

Tuna Salad:

2   6 – ounce cans light tuna in water

2 tablespoons olive oil

1 teaspoon dried chili flakes, crushed

1 small red onion, finely chopped

1 celery rib, finely chopped

12 cherry tomatoes, halved

2 teaspoons finely chopped fresh parsley

6 -8 lettuce leaves for garnish (optional)

Directions:

Whisk together ingredients for dressing in a bowl and set aside. Drain water from tuna. In a large bowl, toss tuna with remaining ingredients, except parsley.  Before serving, pour dressing over tuna and toss gently then sprinkle with parsley. Spread tuna on 4 slices of bread or on a bed of lettuce.  Can also be eaten straight out of the bowl with crackers or veggie chips.

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