THE RECIPE JOURNAL · Lunch
Veggie-Loaded Tuna Salad
This refreshing tuna salad is packed with crunchy veggies and a zesty dressing, making it a perfect light lunch or snack. Easy to prepare and full of flavor, it’s a healthy way to enjoy a classic favorite.
FROM THE KITCHEN • Veggie-Loaded Tuna Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by draining the tuna and putting it into a medium bowl. Add in the chopped jicama, celery, parsley, and radishes. Scoop in some mayonnaise and a little mustard, then sprinkle your steak seasoning over everything. Give it all a good mix until everything is combined and the flavors come together nicely. Taste and adjust the seasoning if needed, then it's ready to enjoy!
Why you’ll love it
This dish is a great way to enjoy a healthy, protein-packed meal that’s full of fresh vegetables. It’s quick to make, light yet satisfying, and perfect for a nutritious lunch or dinner.
How to serve
Serve this salad on a bed of leafy greens or stuffed inside a whole wheat pita for a hearty sandwich. It also pairs well with crackers or as a topping for avocado halves.
Storage & leftovers
Store the salad in an airtight container in the refrigerator and consume within 2 days for best freshness. If it seems dry after storage, stir in a little extra olive oil or lemon juice before serving.
