Tuna Salad with Mesclun, Basil and Sprouts
This healthy tuna salad recipe tastes sinfully good and it’s loaded with SuperFoods. Say goodbye to boring tuna and mayo. Say hello to your tastebuds.
Two 13-ounce cans water-packed albacore tuna, drained
2 ribs celery, cut into 1/4 inch dice
1/2 cup diced red onion
1 cup nonfat plain yogurt
2 tablespoons Dijon mustard
2 teaspoons rice vinegar
2 teaspoons dried dill
8 cups mixed mesclun green, spinach, or romaine, washed and torn into bite-sized pieces
1/2 cup torn fresh basil leaves
1/4 cup alfalfa sprouts
1/4 cup radish sprouts
1/4 cup raspberry vinaigrette
1/8 avocado sliced
1 large hard-cooked omega-3 egg, sliced
1/2 yellow bell pepper, sliced
4 ripe medium tomatoes, cut into wedges
Freshly ground black pepper
1/4 cup edible flowers, such as nasturtiums, geraniums, or petunias (optional)
- Flake the tuna into a small bowl. Add the celery, onion, yogurt, mustard, vinegar, and dill and mix well.
- In a large bowl, toss the greens, basil, and sprouts with the vinaigrette.To compose the salad, arrange the tossed greens on four large plates. Add equal portions of avocado, egg, bell pepper, and tomatoes to each serving. Using an ice cream scoop, portion the tuna salad in the center of the greens. Garnish with fresh pepper and edible flowers, if desired.
Why We Love It
Most people don’t get very adventurous with their canned tuna, but this recipe goes beyond the usual suspects to create a whole new flavor. Who thought that yogurt would be good to mix with tuna? Guess what—it’s delish!