Canned tuna is a great lean protein source. Always choose tuna in water instead of in oil to save some calories. This salad can be prepped ahead of time and kept in a sealed container on the fridge for that busy week ahead. With fresh ingredients, it should last up to 1 week (unless it’s gone before that!) I love the versatility of it. I pack it as a lunch salad (with spinach or mesclun), snack on it with slices of cucumber or eat it with toasted whole grain bread. Plus instead of the regular tuna salad that is loaded with mayo and celery (two things I hate a lot)… mine has a few unexpected ingredients. The cabbage and carrot sticks add crunchy components while the cranberries, apples and grapes add sweet accents. Hope you enjoy this as much as I do. It’s a great way to make sure you behave throughout the week since – no cooking skills required, no pricey ingredients required, not a lot of prepping time required…. No excuses. Plus you can also use different canned products as the protein source. To mix it up make with salmon or chicken the next time around.
10 grapes, halved (they can be any color but make sure you remove the seeds!)
3 cans of tuna in water, drained
1/2 white onion, diced
1/4 cup dried cranberries
1/2 cup red cabbage, diced
1/2 cup carrot sticks
1/2 small apple, finely chopped
1/2 cup cilantro, finely chopped
Optional: 1/4 cup of sliced almonds (highly recommended)
2 tbsp. olive oil + 2 tbsp of apple cider vinegar + juice from half a lemon
Add salt and pepper according to taste.
1. Drain the tuna. Chop all the veggies finely so you get all the flavors in a small bite. Mix the tuna and veggies together in a large mixing bowl. Season with salt and pepper. Mix gently again.
3. Store in the refrigerator in a sealed container for up to 1 week. Serve with pitas, crackers, bread or with leafy greens.
Cooking note: if you are NOT a big fan a raw onion you can skip this ingredient and add more of the other raw veggies instead. I always make this salad with the ingredients I have lying around. Sometimes I am just to lazy to chop onion (my husband typically does this for me because my eyes get easily irritated!) so I chop extra cabbage or carrots instead.
The Tuna Waldorf Sandwich:
2 slices of toasted whole wheat bread + stone ground mustard on 1 slice + a bunch of spinach + 2 large spoonfuls of this tuna salad. LITTLE science, BIG taste.
Such a yummyyyyy sandwich… Lunches for the week RESOLVED.
… What kind of sandwiched do you like to pack for work / school?