This vegan tuna salad is made with sunflower seeds and dulse making it high in zinc, enzymes and protein!
I grew up eating tuna salad sandwiches, but when I got older, I stopped eating them since they're made with mayo, and not exactly the healthiest lunch option. Then a friend turned me on to this idea: replace the mayo with hummus. Brilliant! It adds a creamy texture and tangy flavor, with much less calories, saturated fat, cholesterol, and sodium.
To see just how much healthier hummus is read more
When a friend of mine was raving about a tuna salad she'd recently made, I was envisioning old-school mayonnaise and canned tuna. So I got excited when she sent me the recipe and I realized we were dealing with an entirely different type of tuna salad. This version dresses seared fresh tuna in lime, soy, and wasabi powder for a tangy Asian flavor, which gets a creamy boost from diced avocado.The best part? While this recipe sounds fancier and uses more gourmet ingredients than a classic tuna salad, it's just as easy to whip up. I made it one night after work, and the whole process took less than 20 minutes. I don't know what was more jaw-dropping: the simple preparation or the irresistible flavor. The chunky tuna is quite filling, so served over lettuce with some crackers, this is a highly satisfying weeknight dinner. To get the recipe, read more
Mayonnaise is considered one of those truly bad for you foods. There's about 100 calories in a tablespoon of what might just be America's favorite condiment.
With this in mind how are you going to satisfy your tuna fish fix? Here's a great recipe for you to try.
1 - 6 1/2 oz. can Solid White Tuna (packed in water, drained and flaked)
1/2 - cup plain non-fat yogurt
1 - celery stalk diced
1 teaspoon coarse grained mustard
1/4 teaspoon dried dill
Combine the first five ingredients in medium bowl and season with salt and pepper to taste.
I like to serve the salad in half of a pita with lettuce or watercress and a of couple tomato slices. YUM.