Feb 1, 2015

Posted by Jo W. in , , | 2/01/2015
Happy Super Bowl Sunday! I don't really watch football at all, so today's kind of like a regular old Sunday for me. I'll be busy studying for my exams on Monday and Tuesday. I know, my life is so exciting, right?

When I get super busy, I tend to get really lazy about cooking. Especially when I'm cooking for one, my meals are usually very simple. I made this tuna salad for lunch today and added shredded brussels sprouts to boost the vegetable content. It's actually more "salad" than "tuna". The dressing is mayo-free and made with Greek yogurt for more protein. I threw in some shredded radishes and cranberries for added flavor, but this recipe is really customizable with whatever you usually like in your tuna salad. Try adding some chopped celery, onions, sunflower seeds, etc. I had my tuna salad on an open-faced sandwich, topped with some avocado. Yummy :)

Tuna Brussels Sprout Salad

You will need:

3 Tbsp Greek yogurt
juice of 1/2 lemon or lime
1 Tbsp Dijon mustard
salt and pepper to taste

1 6oz canned tuna
1.5 cups shredded brussels sprouts, about 6-7 sprouts
4 radishes, shredded
1/3 cup dried cranberries

To make the dressing, in a medium mixing bowl, whisk the yogurt, lemon juice, and Dijon mustard together. Season to taste with salt and pepper.

Drain the tuna and add to the dressing. Add the shredded brussels sprouts, radishes, and cranberries and stir to combine evenly. 

Make it vegetarian- use a can of lightly smashed garbanzo beans instead of the tuna. Add dulse flakes if you desire, for a more umami flavor.

Make it vegan- do the same to make it vegetarian, and sub 3 Tbsp vegan mayonnaise for the Greek yogurt. 


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