I love tuna salad, its low is fat, high in protein and can be made ahead of time. Which makes lunch preparation a breeze. I decided to pair this tuna salad with romaine as a leaf boat instead of bread to cut down on calories and add some additional healthy greens to the mix. Also, there is no need to worry about soggy bread.
As far as tuna salad goes, Im not a huge fan of celery. For me, it only adds texture, empty calories and not enough flavor. So instead I added some red onion to give it the same amount of crunch. But a lot more zest. Then I added some diced pickles to give it some additional crunch and acidity to balance the sweet mayo. Pickles and Tuna Salad is a classic combination so its no wonder why this works. However if you are still craving some sweetness, I’d recommend adding some craisins onto the top.
Leafboat Tuna Salad
Ingredients
- 1 large can of Tuna
- 2 Tablespoons mayonnaise
- ⅛ cup red onion
- 1 pickle
- Pinch of pepper
- 1 large romaine lettuce leaf
- 2 TBSP reserve pickle juice
- Craisins optional
Instructions
- Finely mince the red onion and pickles.
- Open Tuna can and drain canned water.
- In a Medium bowl, combine tuna, red onion, pickles, mayo, pepper, pickle juice.
- Place the tuna in stalks of Romaine lettuce.
- Optional: add some craisins for some sweetness and texture.
