I really wasn’t in the mood to cook lunch yesterday, so I decided to fix up a tuna salad for us to have. I have been wanting to try making a tuna salad with some sweet piquante peppers and olives for awhile now, and today I finally did it.
I used low-fat mayo, plain non-fat greek yogurt, and a little fresh lime juice to make a low-fat dressing for the salad. The lime juice added a nice balance to the sweet flavor of the piquante peppers.
If my husband REALLY likes something, he will usually say so within the first two bites of eating it. Today was one of those days. He loved it! He was disappointed when I told him that I didn’t make enough for tomorrow’s lunch too, and now so am I.
I hope you will give this recipe a try. It’s a super simple tuna salad that’s packed with tons of flavor!
What is your favorite go-to recipe for when you don’t feel like cooking?
- 1 (4.5 oz.) can of solid light tuna packed in olive oil, drained
- 1 tbsp . finely chopped shallot
- 4 whole sweet piquante peppers , finely chopped
- 6 whole kalamata olives , finely chopped
- 1 tbsp . finely chopped cilantro
- 2 tsp . fresh lime juice
- 1 tbsp . low-fat mayo
- 1 tbsp . plain , non-fat greek yogurt
- 1/4 tsp . salt or salt to taste
- 2 whole-wheat thin burger buns
In a medium bowl, add all of the ingredients and mix until combined.
Spread equal amounts of tuna salad onto the bottom half of each bun. Finish with the top bun half.