This version certainly isn't your mom's lunchbox tuna salad. Its fresh approach calls for just-cut pineapple, sunflower sprouts, and oven-broiled yellowfin steaks.
The salad's oil free, but chunks of avocado supply creaminess. For a healthy break, read on.
2 fresh or frozen and thawed yellowfin tuna steaks (3/4 pound total), cut into chunks
1 avocado, peeled, pitted and chopped
1 red bell pepper, cored, seeded and chopped
1 cup sunflower sprouts or other sprouts
1 cup fresh pineapple chunks
1/3 cup thinly sliced red onion
3 tablespoons lime juice
- Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. Arrange tuna on a large, foil-lined baking sheet in a single layer and broil, stirring once or twice, until cooked through and browned in parts, 4 to 5 minutes; set aside to let cool.
- In a large bowl, toss together tuna, avocado, pepper, sprouts, pineapple, onion and lime juice and serve.
Serves 4 to 6.
Nutritional information per serving (about 7oz/201g-wt.): 170 calories (60 from fat), 7g total fat, 1g saturated fat, 30mg cholesterol, 30mg sodium, 12g total carbohydrate (4g dietary fiber, 6g sugar), 18g protein
- Salads, Seafood
- North American