This Tuna Salad is quick, easy, protein rich and delicious as well as low in carbs. A literal “Chop and Drop”.
Ingredients and Variations
Ingredients: Iceberg lettuce, tuna (packed in olive oil), red onion, dill pickles, capers, mayo, Dijon mustard, hard boiled eggs, tomatoes, lemon juice, salt and pepper.
Variations: Olive oil can be used instead of mayo if desired, use the pickles and onions of your choice, add in some pickled jalapeños for a bit of heat if desired. Use the lettuce of your choice, Romain and butter lettuce are both great for this.
Ingredients
1/2 head 1/2 iceberg lettuce, chopped, rinsed and dried
1 can 1 tuna (your favorite)
1/4 1/4 small red onion, sliced thin
3 3 small pickles, sliced
2 tbsp 2 capers, drained but not rinsed
1/2 cup 1/2 mayo
1 tbsp 1 Dijon mustard
1 – 2 1 – 2 tomatoes, diced large
2 – 3 2 – 3 hard boiled eggs, peeled and quartered
salt and pepper to taste
juice from half a lemon
Directions
- Toss together, lettuce, tuna, onions, pickles and capers, add mayo, Dijon and lemon juice, toss and coat well.
- Add salt and pepper to taste, ass eggs and tomatoes to top.
- Serve or refrigerate for an hour before serving.
