Looking for a healthy and simple breakfast or lunch option? Look no further than this quick and easy salad recipe! It’s important to start the day with a nutritious breakfast and have a protein-packed lunch to keep you going. Tuna is a popular choice for its variety of canned options. This tuna salad recipe is not only delicious but also versatile – it can be enjoyed on a zucchini wrap or on a Caesar Salad. Give it a try and savor the flavor!
Different Varieties of Tuna Fish
Did you know that there are four main types of tuna? It’s interesting to note that while tuna are not typically farm-raised, they can contain high levels of mercury. Some of the most popular tuna varieties include:
Bluefin tuna is the most challenging variety to find. It is notably fattier than other types, making it a popular choice for sashimi. It’s worth noting that the mercury content in bluefin is also the highest among tuna varieties.
Albacore, also known as white tuna, has a pinkish flesh that turns white after cooking. It is commonly sold canned as white chunks or white tuna. However, it is important to note that this type of tuna contains a medium level of mercury.
When it comes to tuna, you may come across Yellowfin or Ahi tuna which is commonly sold as “light” tuna in cans. However, it is important to note that this type of tuna contains a moderate amount of mercury.
Out of all the tuna varieties, Bonita or Skipjack is the smallest and can weigh up to five pounds. It is also the type of tuna with the lowest amount of mercury. Personally, I prefer Skipjack Tuna.
Healthy Benefits
Did you know that tuna is a great source of protein? Not only that, but it’s also rich in omega-3 fatty acids, which promote cardiovascular health and reduce inflammation. Additionally, tuna contains essential minerals like selenium, potassium, and magnesium, making it a heart-healthy choice.
Quick & Easy Tuna Salad
Ingredients
- 3 oz tuna ( I prefer Skipjack ) drained
- 1/2 red mini bellpepper diced small
- 1/2 yellow mini bell pepper diced small
- 1 /2 red mini bell pepper diced small
- 1/4 onion diced small
- 1 Tbsp. lemon juice
- 3 Tbsp. veganise or mayonaise
- 1 tsp. garlic powder
- salt and pepper to taste
Instructions
- Drain tuna , add tuna in a bowl and set aside
- Using either a vegetable chopper or by hand diced bell peppers small
- Combine tuna peppers, onions, garlic powder, veganiase or mayonaise , lemon juice and mix
- Add salt and pepper to taste
- Serve on salad or add to your favorite toast.
I tried it this morning and it’s delicious! Thanks for recommending the Skipjack, I wasn’t sure which to use with it but I’m glad I used that one.
Tuna is my favorite . I will have to twick mine a little as I don’t eat Mayo .
Nice, you can skip the mayo and make a lemon vinaigrette. (lemon, olive oil, seasoning).
Thanks for sharing, this is a fantastic!