Could there be a more delightful dish to usher in the beginning of the warm weather season than a delicious, crispy salad? As an added bonus, this salad is as pretty as a picture and tastes as good as it looks! We have used both the Yellowfin tuna (also known as Ahi tuna) marinated in lemon dill and olive oil, and the one with roasted garlic in olive oil. Both are equally delicious. My husband and I have a newsletter publishing company and work from home. I came up with this recipe because I needed something crunchy and filling for a mid-day meal. And one that wasn't calorie laden.

Ingredients

4 serv.

yellowfin tuna fillets↗1 can
(5 1/2 ounce), drained and separated
celery, chopped↗1⁄2 cup
walnuts, chopped↗1⁄2 cup
red onion, chopped↗1⁄3 cup
apple, e.g. such as Red Delicious, chopped↗1⁄2 cup
red bell pepper, chopped↗1⁄3 cup
(reserve 2 tablespoons for garnish)
reduced-calorie mayonnaise↗1⁄3 cup
lettuce leaves↗3 cups
baby spinach leaves↗3 cups
hard-boiled eggs, sliced3
cherry tomatoes, sliced↗6
fresh ground pepper↗
Optional
extra virgin olive oil↗
balsamic vinegar↗
to taste

Step-by-step instructions

1
Toss together tuna, celery, walnuts, red onion, apple and red bell pepper until thoroughly mixed.
2
Stir in mayonnaise until ingredients are completed coated.
3
Tear lettuce/spinach leaves into bite sized pieces and divide equally among 4 salad bowls.
4
Place scoops of tuna mixture in center of lettuce/spinach leaves.
5
Arrange sliced eggs and tomatoes around edge of tuna mixture. Garnish with reserved bell pepper. Season with fresh ground pepper, to taste.
6
Serve with crackers or toasted bread rounds.
7
Optional: For an added boost of flavor, drizzle salad with extra virgin olive oil and balsamic vinegar.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App