Looking for a fresh alternative to boring summer lunches? My personal chef — I mean, husband — has just the recipe. His spicy tuna summer salad, is low on fat but high on flavor. It’s also gluten-free!
Spicy Summer Tuna Salad
by Roger Pence
- one, 4 oz can of no-drain tuna (preferably Chicken of the Sea, solid white albacore tuna)
- 2 TBS low-fat mayonnaise
- 2 TBS sweet relish
- 1-2 jalapeños
- salt and pepper
- two fresh beefsteak tomatoes
Carve out the tops of two beefsteak tomatoes (just like you would carve a pumpkin for a jack-o-lantern) and hollow out the middle of each. Save the tops. Set aside.
Add your no-drain tuna to a bowl.
Mix in mayonnaise and sweet relish.
Chop the jalapeños finely, saving a few slices for garnish. Add the chopped jalapeños to taste. For a spicier dish, include some finely diced white membrane and seeds from the jalapeño.
Add salt and pepper to taste.
Chill spicy tuna salad and tomatoes for at least one hour.
Stir tuna salad and spoon into the tomatoes. Place on top of greens with grapes or other fresh fruit on the side. Set the tops on the tomatoes, along with a slice or two of jalapeños as garnish.
Spoon tuna salad into the tomatoes, serve on greens with fruit for a light summer lunch with a kick
Makes two servings with only 7 grams of fat each.