In the previous post I told you about the delicious lunch combo and gave the Lemony Kale Salad recipe.
Now here’s the 2nd half; the New Tuna Salad recipe. What’s new about it? If you’ve followed Type2delicious for awhile you may remember “Rick’s Chicken Salad,” chock full of carrots and other good things; you can find in previous recipes under “Light and Tasty Lunches.” This time I added hummus to the salad mix, along with a dollop of Mayo, carrots, red onion and spices, and of course, fresh lemon juice.
You can serve the tuna salad on a bed of romaine lettuce or a slice of whole grain toast, depending on your dietary needs; of course, the lettuce base is ideal for low carb diets.
This is a perfect lunch dish to enjoy when the weather cooperates and you can eat al fresco, as we do in our “Cafe Baxter,” named for our cat who likes to rest on the chairs in the CA sun.
New Tuna Salad ( serves 2-3)
- 1 can solid Tuna (I use water packed but oil is ok too-up to your dietary needs and likes)
- 1-2 carrots, chopped fine
- 1/3 cup red onion, chopped fine
- 1/2-1 celery stalk, chopped fine.
- 2-3 tsps. sliced toasted almonds or pine nuts (I use Trader Joe’s pre-toasted unsalted sliced almonds.)
- 2-3 Tbsp. Lemon juice (or more – to taste)
- 1/3 cup hummus, any flavor; (I tried tomato basil hummus and liked it, also a lemon garlic one was delicious.) You can add a bit more once you mix the dressing with the tuna to get the consistency you like.
- 1-2 Tbsp. Mayonnaise; Best foods (or Hellman’s) light is my favorite.
- no-salt spices of your choice, including lemon pepper
- Combine/mix dressing ingredients; I use a small wisk to mix well.
- Combine Tuna and veggies in medium size bowl.
- Combine Tuna salad and dressing, and refrigerate for at least 1/2 hour.
Optional: Top with chopped cilantro, dill or chives