Good morning and Happy Monday! We’re rolling right through January, especially now that Red Carpet season has begun and the Golden Globes have taken over NBC Today! We watched most of the Globes last night and I had a good laugh during Tina Fey and Amy Poehler’s introductory speech. Did you watch?
Well, as another week is upon us, I wanted to swing by and give you another healthy lunch recipe that’s sure to impress your taste buds. While your usual sandwich or bowl of greens is a healthy, easy option that’s hopefully also filling during the middle of your busy day, it’s always nice to switch it up and provide yourself with a little variety. Enter: Tuna salad. Yes, if you’re that person who brings tuna salad for lunch, you might feel the stares of your co-workers as they can smell what you’re eating from across the room. I say, own it! It’s more important that you’re filling your body with delicious and nutritious ingredients, and maybe that might encourage them to try this new recipe, too.
Another great thing about tuna salad, besides its nutritious value, is that you can literally throw whatever you have on hand into the bowl. That’s the power of the power bowl! In this case, we had so many vegetables as we always keep our fridge stocked with salad toppings. Another great thing to remember…there are tons of awesome dressing variations of tuna salad, which steer clear from your usual mayo-drenched salads you find at your local grocery store or restaurant. I would highly recommend sticking to homemade tuna/egg/chicken salads, as you can control the taste while also controlling the extra calories! Here’s what you’ll need:
1 can of tuna, drained
2 tbsp. finely diced cucumber
2 tbsp. finely diced tomatoes
2 tbsp. finely diced green pepper
2 tbsp. diced avocado
1 tbsp. finely grated red cabbage
1/2 tbsp. finely chopped almonds
1 egg, over easy
Dressing: 1 tsp. dijon mustard, 1 tsp. balsamic vinegar, 2 tbsp. olive oil, 1/4 tsp. dried basil, salt and pepper to taste.
1. In a bowl, place the tuna on the bottom and then top with all of your diced vegetables and nuts.
2. Cook your egg (I love over easy, but feel free to cook it to your liking).
3. Combine all of the dressing ingredients except for the olive oil and stir until well mixed.
4. Then, drizzle the olive oil while whisking the mustard/vinegar base, once it’s well mixed and emulsified, it’s ready!
5. Top your tuna bowl with the dressing and combine all ingredients until well coated.
6. Top your power bowl with the egg (and maybe a little hot sauce…) and dig in!