Your timeline is probably filled with decadent cakes and starchy sides right now.
In the days leading up to Thanksgiving, you’re bombarded with all sorts of delicious, filling foods.
You need a break, though. You’ve got to prepare your stomach, and your mind, for a feast on Thursday. Why not save some room in the days leading up to it?
I’m trying to eat as little as possible this week before Thursday. Small bites and salads are on my menu. This salad is a good one to get me through the next three days.
Adding a can of tuna to a salad is like adding potato chips inside a sandwich. It helps elevate a salad to another level. It’s fresh, protein-packed, and filling.
I wish more salads included tuna. Nicoise is a classic, but that’s one of very few tuna salad recipes you can find.
This tuna salad recipe has a lot of great ingredients inside of it. They all work together and taste exceptional with a simple dressing. Add or take out whatever you prefer, but make sure to keep the tuna and the pasta!
Chopped Tuna Salad
A crunchy, fresh salad with tuna, peppers, cucumber, avocado and penne pasta in a simple vinaigrette.
- Make the vinaigrette: whisk together the oil, vinegar, salt, pepper, shallot, Dijon mustard, honey, lemon juice, lemon zest, and oregano. Refrigerate until ready to serve.
- To make the salad: prepare four bowls, filling up most of the way with chopped Romaine. Top with a can of tuna each, some bell pepper, cucumber, half an avocado (sliced), and about a cup of pasta. Toss with salad dressing and serve.