An excellent meatless main dish or side dish for your preferred protein, this meal has butternut squash and creamy Arborio rice. This traditional risotto recipe cooks up quickly in your Instant Pot, giving you more time to finish preparing the rest of the meal. This quick and tasty supper is completed with a salad and crusty bread. Adding more fresh sage as a garnish is optional.
| Prep Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (6 ounce) can tuna in water, drained
- 3 tablespoons mayonnaise
- 2 tablespoons hummus spread
- 8 olives, chopped, or more to taste
- 1 teaspoon dried oregano, or more to taste
- salt and ground black pepper to taste
Instructions
- Use a fork to flake tuna into a small container. Add mayonnaise, hummus, and olives. Add oregano, salt, and pepper. Mix all ingredients well and refrigerate until chilled, about 30 minutes.
- You can use black or green olives.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 3 g |
| Sodium | 465 mg |
| Sugars | 0 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone really liked this—I used less mayo and hummus, so it stayed nicely molded in a ball on the plate.
I quite enjoyed this tuna salad; definitely a step up from the usual boring varieties! The hummus was a great addition (I used lemon hummus) and I loved the saltiness from the olives (I used Kalamata). I don’t care for dry tuna salad, and this was very moist, just how I like it. The only change I made was to cut back on the oregano to 1/2 teaspoon, and that was perfect for me since I find oregano can be overpowering. I served this over lettuce leaves for a lower-carb option.