This is my default entree salad. Whenever I am not in a “cooking mood” but need something quick and easy with a balance of healthy proteins and complex, crunchy and leafy carbs, I go to this salad. Sometimes my body craves uncooked and crunchy vegetables and this is a great way to get them without hassle. Canned tuna is a huge time saver and is quite versatile. This makes a huge salad for one and is very filling. Talk about slow and steady blood sugar release for hours! It’s great for any time of day too. I like it with the mayo but will show you two ways to add a little variety.
Ingredients: I use 1 cucumber, 1 can tuna and about 3-4 leaves of romaine lettuce.
Method: Wash and spin lettuce in a salad spinner (if available) to dry leaves. Slice cucumber in two along the length. Put the cut sides down on board and slice thinly and evenly. Toss together in a bowl. Top with drained tuna.
Dressing Number 1: A little EVOO (extra virgin olive oil), pepper, salt to taste. You could also use your favourite vinegar (we recommend champagne vinegar or apple cider as a substitute).
Dressing Number 1: My favourite, 2 tbsp of (low carb) mayo and salt and pepper to taste. Tastes so rich, it must be good!
Please excuse me while I dig in!
I made a tuna salad for myself today with the same dressing as dressing #1 and diced some tomatoes instead of the cucumbers. Tuna salad is comfort food for me.
Must try out with dressing #2! Thank you Chef & Steward! 🙂
Oh how I LOVE how the Baking Panda lists tuna salad as her comfort food! WOW! Thanks for sharing your Chef & Steward Experience!