Tuna Mayo Salad [Easy Lunch]
Another easy lunch! Is it weird that I get excited to eat lunch every day?
This recipe is a light and fresh salad that can be made in ten minutes and will keep you full and feeling great for the afternoon. It’s a typical midweek lunch for me when I want something simple yet still delicious.
It’s also low carb and keto-friendly. Although I’m not crazy strict about my diet, I find when I eat this way, I have a lot more energy and focus, which is why I turn to this recipe for lunch when I’m in the middle of a long work day getting stuff done.
Tuna Mayo Salad [Easy Lunch]
This recipe is a light and fresh salad that can be made in ten minutes and will keep you full and feeling great for the afternoon.
Serves:
1
Prep time:
10 minutes
Cook time:
0 minutes
INGREDIENTS
- 85-100g tuna in spring water
- 1 tbsp olive oil based mayo (I like Undivided Food Co.)
- ½ tsp Dijon mustard
- 1 pinch chilli powder (optional)
- 2 tbsp chives, chopped
- 3 cups mixed leaves
- ½ bulb fennel, finely sliced
- 1 tsp olive oil
- ½ lemon, juiced
- 2 tbsp capers
- ½ avocado
- Sea salt and black pepper, to taste
METHOD
- In a small bowl, combine the tuna, mayo, mustard, chilli and chives.
- Place the leaves and fennel in a large bowl. Pour over olive oil, lemon juice, salt and pepper. Toss to coat.
- Serve dressed leaves in a bowl and top with tuna mixture, capers and avocado.
Notes
- Vegan option: Replace tuna with ½ cup lentils.
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