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Quick and Easy Tuna Salad Recipe

This Quick and Easy Tuna Salad Recipe is my go-to meal for those nights when I just want to call and order a pizza for the family.

This Quick and Easy Tuna Salad Recipe is a great summer meal that you can have ready in no time.

We usually have all of the ingredients around and I am always so much happier to sit down and devour a bowl of this delicious salad, than feed my family a pizza and see them all fade in energy soon after eating it.

If you need a fast and energizing dinner on the table, this Quick and Easy Tuna Salad Recipe is your answer.

It  takes no time and the reward it a delicious salad of fresh vegetables, roasted asparagus, creamy avocado, salty olives, and tuna.

You can use any vegetables that you have in the fridge but roasted asparagus brings this meal up another level.   

If you have the time and really want to make a wonderful meal, then pair it with my Fresh Artichokes with Three Dipping Sauces or Nan’s Chive and Parsley Potato Salad for a powerful punch of phytonutrients and antioxidants.  

Quick and Easy Tuna Salad Recipe

Serves 4

3 large handfuls of organic baby spinach

3 large handfuls of organic baby arugula

2 cans of ocean wise albacore tuna

10 spears of fresh asparagus

1 ripe avocado

1/2 an organic cucumber, chopped

4 green onions, chopped

1/2 cup drained Kalamata olives

1 yellow pepper, cut into bite-sized pieces

1 red pepper, cut into bite-sized pieces

3 Tablespoons of avocado oil

Instructions:

Oven Roasted Asparagus

  1. Preheat oven to 425 degrees Farehenheit.
  2. Wash and trim the bottoms off the asparagus (give them a quick snap).
  3. Pat dry with a towel and lay them flat on a cookie sheet.
  4. Drizzle with the avocado oil and roll them around to coat each piece.
  5. Season with 4-5 turns of fresh Celtic sea salt and 3 turns of fresh ground pepper.
  6. Bake for 8-10 minutes. 

You want the asparagus to still have a little crunch so spear them with a fork after 8 minutes to see how firm they are.

Balsamic Vinaigrette

This will make more that you need for this salad but it is great to have on hand in the fridge to use on just about anything.

1/2 cup olive oil

1/2 cup of balsamic vinegar

1 large garlic clove, zester on a microplane

1 heaping teaspoon of Dijon mustard

Freshly ground salt and pepper, to taste

1. Place all the ingredients in a glass jar with a lid (I use clean olive jars) and shake until the ingredients have emulsified.  Store in the fridge.

Quick and Easy Tuna Salad

  1. Place the spinach, arugula, cucumber, peppers, green onions and tuna into a bowl and toss.   Add in the Kalamata olives, roasted asparagus and avocado.  Pour 1/4-1/3 cup of Balsamic Vinaigrette on the salad and toss gently to combine. 
  2. Serve immediately.
  3. Enjoy sitting outside on a warm summer evening.

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