Description
This Tuna Salad Bowl is a fresh, vibrant, and healthy dish, combining protein-packed tuna with crisp vegetables and a tangy, creamy dressing. Perfect for a light lunch or dinner, it’s easy to prepare, customizable, and offers balanced flavors with a nutritious boost. Ideal for those looking for a no-cook, wholesome meal packed with freshness and texture.
Ingredients
Scale
Tuna Salad Bowl Ingredients
- 2 cans of tuna, drained (preferably in water or olive oil)
- 1 cup of cherry tomatoes, halved
- 1 cup of cucumber, diced
- 1 cup of bell pepper, diced (any color)
- ½ cup of red onion, finely chopped
- ½ cup of corn, canned or fresh
- ½ cup of mayonnaise (you can use Greek yogurt for a lighter option)
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- Salt and pepper, to taste
- Fresh herbs for garnish (such as parsley or cilantro)
- 4 cups of mixed greens or spinach, as a base
Instructions
- Prepare the Tuna: Drain the cans of tuna thoroughly to remove excess water or oil. Transfer the tuna to a large mixing bowl, flaking it gently with a fork to break it apart.
- Chop the Vegetables: Halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and if using fresh corn, cut the kernels off the cob. Add all these vegetables to the mixing bowl with the tuna.
- Make the Dressing: In a small bowl, combine the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, and a pinch of salt and pepper. Whisk well until smooth and creamy.
- Mix the Salad: Pour the dressing over the tuna and vegetables. Gently fold everything together until the ingredients are evenly coated with the dressing. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
- Prepare the Salad Base: Arrange the mixed greens or spinach into serving bowls to create a fresh leafy base for the salad.
- Assemble the Tuna Salad Bowl: Spoon the dressed tuna salad evenly over the bed of greens in each bowl.
- Garnish and Serve: Sprinkle fresh herbs such as parsley or cilantro over the top for added flavor and visual appeal. Serve immediately for the freshest experience.
Notes
- You can substitute mayonnaise with Greek yogurt to reduce calories and add probiotics.
- Make sure to drain tuna well to avoid a watery salad.
- Feel free to add avocado or hard-boiled eggs for extra richness and protein.
- This salad can easily be made ahead and refrigerated, but add fresh greens just before serving to keep them crisp.
- Adjust seasoning carefully, as canned tuna can be salty depending on the brand.
