Recipe Redux: Tuna Salad with Citrus Herb Vinaigrette

Today’s post is somewhat of a milestone for me professionally. Lately I have been honing my recipe development skills with the belief that I can help you make healthy food  delicious.  I am a food lover, but I am also a fitness fanatic! I believe you can have the best of both worlds! With this goal in mind,  I am happy to announce I am  offically part of the Recipe ReDuxers! What is RecipeReDux? Recipe ReDux was founded by dieititians: Regan Jones (of the Professional Palate Blog), Serena Ball and Deanna Segrave-Daly (both of Teaspoons of Communications) with the mission of promoting healthy eating by making it delicious!

On the 21st of each month, I will be posting my RecipeRedux, along with links to all the other member’s blogs. That’s right; you’ll find an abundance of  healthy, appetizing recipes all developed around one theme.

This month’s theme is Beat the Heat with No Cooked Meals. At first this seemed like a cinch for a gal who scales back her time in the kitchen all summer long by making salads and adding something grilled: salmon, shrimp, chicken, flank steak, etc. But something completely no cook was… well,  completely different. Hmm, if done correctly, this meal should taste like summer! Admittedly, I did not stray from my reliable salad comfort zone! My no cooked meal  includes  fresh local vegetables, herbs from my “terra cotta” garden and  a protein containing ingredient that requires no cooking- canned tuna. Because I am always conscious of making a balanced meal for an active lifestyle, I served my salad with a beautiful herb focaccia bread from a local bakery.  If this recipe (or any of the other links below) inspire you, take a well deserved  break from cooking tonight!

How do you enjoy seasonal fruits and vegetables?

Tuna Salad with Citrus Herb Vinaigrette

by Diane Boyd

Prep Time: 30 minutes

Ingredients (serves 4)

  • 4 fresh tomatoes
  • 4 fresh lettuce leaves
  • 2 – 12 ounce cans of water packed solid white albacore tuna
  • 1/2 cup green pepper chopped
  • 1/2 cup green onions, thinly sliced
  • 1/2 cup cucumber, quartered and sliced
  • 4 T canola oil
  • 2 T white balsamic vinegar
  • 2 T orange juice
  • 4 t Dijon mustard
  • 1/4 t sea salt
  • 2 t fresh thyme
  • 2 T fresh, chopped basil
  • 2T fresh chopped parsly
  • t fresh dill
  • ground black pepper
  • additional herbs for garnish as desired


Drain tuna and place in a bowl with green pepper, green onions, and cucumber. Toss to mix and break up any large chunks of tuna. Set aside.

Slice tomatoes and arrange on plates with tomatoes slightly overlapping one another. Tuck fresh basil leaves in between tomatoes. Top tomatoes with ground black pepper. Add a bed of lettuce to each plate.

Combine canola oil, white balsamic vinegar, orange juice, mustard, sea salt and fresh herbs. Mix well; pour over tuna mixture. Toss gently to mix. Measure 1 cup of tuna salad, for each plate and serve on bed of lettuce.

Add a sprig of thyme, parsley or dill for additional garnish.

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