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?
Recipe Redux: Tuna Salad with Citrus Herb Vinaigrette
- 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.
|Amount Per Serving||As Served|
|Calories 173kcal Calories from fat 81|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 1g||5%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|