It’s been a little while since I’ve posted…life and all that (i.e health challenges etc). I’m sorry it’s been so long! I hope you’ve been keeping well. I’m keen to tell you about my travels to Greece, but before I do that I wanted to share a little tuna salad recipe with you.
You might remember that I’m pescatarian, so I eat seafood but if you’re vegan you can easily adapt this recipe by adding things like yummy almonds and using vegan cheese, or if you’re a meat lover you can replace the tuna with a meat of your choice, as well as add any other veges you fancy.
I eat lighter in the warmer months but I still need proteins to keep me full for longer, plus I want all those healthy veges for the vitamins to keep my body well. This salad is ideal for that. If you try it let me know what you think!
Ingredients
One cucumber (sliced)
Half an avocado (or a whole one if you like)
Feta cheese for top
Handful of olives (I used black ones)
Chopped dash of fresh coriander
Jalapenos (as little or much as you like)
A few drops of home-made hot sauce (I used a mango based one that I made. It’s easy – just blend mango with chillis, ginger, onion, garlic, salt, lemon, coriander, dash of olive oil and vinegar). You can substitute hot sauce with tabasco or black pepper If you don’t have any or leave out entirely)
A small piece of lemon or lime
Salad leaves for base
Canned tuna (or fresh grilled if you prefer)
Method
Put sliced cucumbers in a large bowl, add salt, home made hot sauce, chopped coriander and a few drops of lemon. Mix thoroughly (and try not to eat it all while you’re mixing)
Add olives and jalapenos and toss a bit.
In another bowl, lay out salad leaves. Add tuna.
N.B. How you lay out your salad is up to you – the one in my photo is a bit compact because it’s in my work lunch bowl 😉
Add cucumber salad to bowl. Add avocado, and sprinkle with feta cheese. You can also sprinkle some pumpkin seeds or almonds.
Add a drizzle of your fav salad dressing. I used sesame-soy sauce dressing.
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Ingredients
