RECIPE SUMMARY
Tuna Salad
Makes 1 Serving: Counts towards 1 Serving Meat, 2 cups Vegetables, 1½ tablespoons Oil
INGREDIENTS
DIRECTIONS
Drain the tuna and place in a bowl; mix in the garlic and ginger and place in the refrigerator for 5 to 8 minutes for the flavors to mingle.
In a separate bowl, combine the cucumber, shallots, pickle, and zucchini; add in the tuna mixture and stir.
In a measuring cup, mix together the mayo, lemon juice, lemon zest, dill, coriander, salt and pepper to make a dressing, slowly whisking in the avocado oil until well incorporated. Pour over the salad and mix well.
Refrigerate until ready to serve.
Ingredients
Directions
Drain the tuna and place in a bowl; mix in the garlic and ginger and place in the refrigerator for 5 to 8 minutes for the flavors to mingle.
In a separate bowl, combine the cucumber, shallots, pickle, and zucchini; add in the tuna mixture and stir.
In a measuring cup, mix together the mayo, lemon juice, lemon zest, dill, coriander, salt and pepper to make a dressing, slowly whisking in the avocado oil until well incorporated. Pour over the salad and mix well.
Refrigerate until ready to serve.