Tuna Salad With Lowfat Cilantro Mayo
Bolivian Tuna Salad Recipe with Lowfat Cilantro Mayo
Introduction
Tuna salad with lowfat cilantro mayo is a delicious and healthy dish that is perfect for a light lunch or dinner. This recipe combines the flavors of fresh tuna, cilantro, and a tangy mayo dressing to create a refreshing and satisfying meal.
History
Tuna salad has been a popular dish for many years, with variations of the recipe found in cuisines around the world. The addition of cilantro and a lowfat mayo dressing adds a modern twist to this classic dish, making it a flavorful and nutritious option for any meal.
Ingredients
- 1 (3 oz (85 g)) package of fresh packed albacore tuna or light chunk tuna (water packed not *oil packed)
- 1 clove garlic, crushed
- 0.25 cup chopped fresh cilantro
- 1.5 tsp reduced-fat mayonnaise or light mayonnaise
- 1 tsp spicy brown mustard
- 1 tbsp fresh lemon juice
- 1-2 dash Frank's red hot sauce
- 0.25 tsp creole seasoning (optional)
- salt & fresh ground pepper
- 1 cup mixed salad greens
- 6 cherry tomatoes, halved
- 1-2 tsp balsamic vinegar
How to prepare
- Place salad greens in a bowl and top with tomatoes.
- In a separate bowl, combine tuna, garlic, cilantro, mayonnaise, brown mustard, lemon juice, hot sauce, and creole seasoning (if desired). Season with salt and pepper to taste.
- Mix well.
- Mound the tuna mixture on top of the salad greens.
- Drizzle with balsamic vinegar and serve.
Variations
- Add diced avocado or cucumber for extra freshness.
- Substitute Greek yogurt for the mayonnaise for a lighter dressing option.
- Mix in some chopped red onion or bell pepper for added crunch and flavor.
Cooking Tips & Tricks
Be sure to use fresh tuna for the best flavor and texture in this recipe.
- Adjust the amount of hot sauce to suit your taste preferences.
- Feel free to add additional vegetables or toppings to customize this salad to your liking.
Serving Suggestions
This tuna salad is delicious on its own, but can also be served on a bed of mixed greens or with whole grain bread for a heartier meal.
Cooking Techniques
This recipe requires minimal cooking, making it a quick and easy option for a healthy meal. Simply mix the ingredients together and serve!
Ingredient Substitutions
If you don't have fresh tuna, canned tuna can be used as a substitute in this recipe. Just be sure to drain it well before mixing with the other ingredients.
Make Ahead Tips
This tuna salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to keep it covered to prevent the flavors from mingling with other foods.
Presentation Ideas
Serve this tuna salad on a bed of mixed greens for a colorful and appetizing presentation. Garnish with additional cilantro leaves or a sprinkle of paprika for added flair.
Pairing Recommendations
This tuna salad pairs well with a crisp white wine or a refreshing iced tea. For a complete meal, serve with a side of whole grain bread or a fresh fruit salad.
Storage and Reheating Instructions
Leftover tuna salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply allow it to come to room temperature or enjoy it cold.
Nutrition Information
Calories per serving
Each serving of this tuna salad with lowfat cilantro mayo contains approximately 150 calories, making it a light and satisfying meal option.
Carbohydrates
This tuna salad with lowfat cilantro mayo recipe contains approximately 10 grams of carbohydrates per serving.
Fats
Each serving of this tuna salad contains approximately 5 grams of fat, making it a lowfat option for a healthy meal.
Proteins
With fresh tuna as the main ingredient, this salad is packed with protein, providing approximately 20 grams per serving.
Vitamins and minerals
Tuna is a good source of vitamins and minerals, including vitamin D, B vitamins, and selenium. The cilantro in this recipe adds additional nutrients, such as vitamin K and antioxidants.
Alergens
This recipe contains tuna and mayonnaise, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.
Summary
Overall, this tuna salad with lowfat cilantro mayo is a nutritious and balanced meal option, providing a good mix of protein, carbohydrates, and fats in each serving.
Summary
Tuna salad with lowfat cilantro mayo is a delicious and nutritious meal option that is perfect for a light lunch or dinner. Packed with protein, vitamins, and minerals, this dish is a healthy choice for any occasion. Enjoy the fresh flavors of tuna, cilantro, and tangy mayo in this satisfying salad recipe.
How did I get this recipe?
The memory of discovering this recipe for the first time is a cherished one. It all began on a warm summer day many years ago when I was visiting my dear friend, Mrs. Jenkins. She was known in our small town for her delicious home-cooked meals, and I always looked forward to the meals she would prepare for us.
On this particular day, Mrs. Jenkins had prepared a simple yet flavorful tuna salad with a low-fat cilantro mayo dressing. The moment I took my first bite, I was instantly hooked. The combination of the tender chunks of tuna, the crisp vegetables, and the tangy cilantro mayo was a true delight to my taste buds.
I couldn't help but ask Mrs. Jenkins for the recipe, and she happily obliged. She explained to me how she came up with the recipe herself after experimenting with different ingredients and flavors. She had always been a creative cook, and this tuna salad was just another one of her culinary masterpieces.
As I listened to her explain the steps to making the tuna salad, I couldn't wait to try it out for myself. I made sure to take careful notes and ask any questions I had so that I could recreate the dish at home.
When I returned to my own kitchen, I gathered all the ingredients I needed to make the tuna salad. The key to the dish was the low-fat cilantro mayo dressing, which added a burst of fresh flavor to the salad. I mixed together low-fat mayo, chopped cilantro, a squeeze of lemon juice, and a pinch of salt and pepper to create the perfect dressing.
Next, I combined the dressing with the cooked tuna, chopped celery, red onion, and diced red bell pepper. I gently tossed everything together until the ingredients were well coated with the creamy dressing.
The moment I took my first bite of the tuna salad I had made, I was transported back to Mrs. Jenkins' kitchen. The flavors were just as delicious as I remembered, and I couldn't help but feel a sense of accomplishment knowing that I had successfully recreated her recipe.
From that day on, the tuna salad with low-fat cilantro mayo became a staple in my recipe collection. I would often make it for family gatherings, picnics, and potlucks, and it always received rave reviews from everyone who tried it.
As the years went by, I continued to make the tuna salad, sometimes adding my own twist by incorporating different vegetables or herbs. But no matter how many variations I tried, the original recipe from Mrs. Jenkins remained my favorite.
To this day, whenever I make the tuna salad with low-fat cilantro mayo, I think back to that summer day when I first discovered the recipe. It serves as a reminder of the joy and creativity that can come from cooking and sharing meals with loved ones. And I am forever grateful to Mrs. Jenkins for introducing me to this delicious dish that has brought so much happiness to me and my family.