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A light, healthy, and no-mayo version of tuna salad featuring fresh Italian flavors like olives, sun-dried tomatoes, and white beans. It is high in protein and fiber, making it perfect for meal prep.
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Dice all the vegetables and finely chop the fresh herbs. → Drain and rinse the canned beans and drain the canned tuna. → Combine all beans, tuna, vegetables, and herbs in a large bowl. → Add lemon juice, olive oil, salt, and pepper, then toss to combine.
Dice all the vegetables and finely chop the fresh herbs. → Drain and rinse the canned beans and drain the canned tuna. → Combine all beans, tuna, vegetables, and herbs in a large bowl. → Add lemon juice, olive oil, salt, and pepper, then toss to combine.
A light, healthy, and no-mayo version of tuna salad featuring fresh Italian flavors like olives, sun-dried tomatoes, and white beans. It is high in protein and fiber, making it perfect for meal prep.
Slice the olives into small rounds and dice the cucumber into small bite-sized pieces.
Finely chop the red onion and dice the roasted red pepper into small pieces.
Dice the sun-dried tomatoes and finely chop the fresh basil and parsley.
Drain and rinse the white beans in a colander until the water is clear and no longer bubbly.
Drain the liquid from the canned tuna fish.
This is a no-mayonnaise tuna salad, relying on lemon and olive oil for a bright dressing.
Navy beans are recommended because they hold their shape well, but any white bean works.
If you dislike olives, you can substitute them with chopped artichoke hearts for a similar briny flavor.
The salad lasts for 3-4 days in the fridge when stored in a sealed container, making it excellent for meal prep.
For a higher-quality texture, use tuna that is a solid piece of fish rather than 'mushy' varieties.
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