No. Not Greened as in Moldy. Green as in.. with some yummy green vegetables.
This greened Tuna Salad is a great alternative to plan old tuna fish with mayonnaise. I made a big batch at the beginning of the week and have brought it for lunch a couple of times.
I’ve been trying to make some changes to my food intake lately – as my tummy issues have been acting up again. I am trying to NOT have a sandwich every day for lunch – as a lot of fiber comes from the breads that I eat .. and I am experimenting to see if a decrease in my (abundance) of fiber will help any. (Aka.. I am trying to have the normal amount of fiber in a day.. rather then going WAY over).
I’ve also stopped having Oat Bran for breakfast every day.. and am only eating oats one or two times a week. 1/2 a serving of Oat Bran has 7 grams of fiber in it! That is almost 25% of what I should have daily.. and I’d rather have my fruits and veggies then oat bran! I am hoping that after a couple of weeks of this change, I will see some differences.. or else it is back to the doctor I go!
Sooo.. I made this tuna salad as an alternative to my favorite lunch and I look forward to eating it every day – so I suppose that is a PLUS!
Greened Tuna Salad
5.0 from 1 reviews
Recipe type: Salad
Author: Cait @ Beyond Bananas
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Healthy Tuna Salad – with a twist
2 cans of Tuna Fish (in water)
2 cups broccoli (steamed)
1 1/3 cups frozen peas
1/2 cup steamed asparagus
1/4 cup cooked quinoa
2 T Dijon Mustard
2 t Agave Nectar
5 T Sherry Wine
Steam Broccoli and Asparagus. Cool to room temperature.
Cook Quinoa as directed on package.
Rinse and Drain Tuna Fish.
Combine Tuna, Veggies, and Quinoa in a large bowl.
In a small bowl, mix mustard, agave nectar, and sherry wine. Blend well and add to salad as a dressing.