Today I’ve got a quick and easy lunch recipe for you! Every week I make sure to grab some canned tuna and salmon — they are by far one of the best things for any fit woman to have on hand. Not only are they loaded with good quality protein, but they’re versatile for flavoring, AND they’re relatively inexpensive. When it comes to good quality seafood — wild-caught always needs to be your focus, and in canned versions that is extremely easy to find. You definitely get more bang for your buck so to speak — when you buy canned tuna. As far as variety goes — as long as it is wild-caught — take your pick; however, you do want to choose a variety that is simply packed in water.
To give this tuna salad an interesting kick I incorporated some dried cranberries, but grapes or even apple pieces would make great additions. Here’s the thing with dried cranberries — and if you’re a conscious label reader like me you already know — it is HARD to find good quality dried cranberries that don’t have added sugar or nasty oils. Do what you can in better product seeking — but if it bothers you, again you can use a different dried or fresh fruit. There are some brands out there that don’t contain any added sugar. One of the brands I have found is simply sweetened with apple juice. I like this brand as well, because they sell them in small little snack-size packs and dried cranberries are not something I usually need in large quantities. Have fun with this one! And remember, the best part of being a fit woman is being prepared! Making a batch of this tuna salad at the beginning of the week will insure that you have a quick and healthy lunch option.
Total Time: 10 minutes
- 2 (6 oz) cans wild-caught tuna, drained
- 2 stalks celery, diced
- 2 tbsp. red onion, diced
- 2 tbsp. dried cranberries
- 2 tbsp. homemade mayonnaise
- 1 tsp. raw apple cider vinegar
- 1/4 tsp. freshly grated orange zest
- Salt and pepper to taste
- Spinach or mixed greens for serving
- After draining your tuna, use a fork to break it up in a medium-sized mixing bowl.
- Add the celery, red onion, and cranberries.
- Fold in the mayonnaise along with the orange zest and apple cider vinegar. Mix until it is well incorporated and season with salt and pepper to your liking.
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