Because it’s one of our favorite healthy convenience foods, we’ve taken canned tuna — high in protein and Omega-3s — beyond the classic mayo-laced sandwich in this French-inspired salad that goes to the next level.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons plain low-fat yogurt
- 1 tablespoon white wine vinegar
- 1 1/2 teaspoons fresh lemon juice
- 3/4 teaspoon Dijon mustard
- 1 small clove garlic
- Kosher salt and freshly ground black pepper
- 2 zucchinis, spiralized
- One 5-ounce can tuna, such as Wild Planet
- 1/2 pint grape tomatoes, halved
- 10 green beans, trimmed, halved and boiled until just tender
- 2 tablespoons chopped fresh herbs, such as parsley, mint and basil
- 2 hard-cooked eggs, cut into wedges
Instructions
- Using a blender, combine the oil, yogurt, vinegar, lemon juice, mustard and garlic; season to taste with salt and pepper.
- Place the zucchini ribbons in a salad bowl. Add the tuna, tomatoes, green beans and herbs; toss together. To serve, divide the tuna mixture and eggs between 2 plates.
Nutrition Facts
| Calories | 323 |
| Total Fat | 19.8 grams |
| Saturated Fat | 4.2 grams |
| Cholesterol | 215 milligrams |
| Sodium | 288 milligrams |
| Carbohydrates | 14.3 grams |
| Dietary Fiber | 3.5 grams |
| Protein | 25.4 grams |
| Sugar | 5.6 grams |