Ingredients
Scale
- 1 can drained canned tuna
- 1 cup chopped celery
- 1/2 cup diced red onion
- 1 cup cherry tomatoes, halved
- 1 cup chopped bell pepper (mix of colors)
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Drain the canned tuna thoroughly in a colander.
- Use your hands to gently break apart any large chunks into smaller pieces in a mixing bowl.
- Dice your celery, red onion, cherry tomatoes, bell pepper, and parsley into small pieces.
- In the same bowl as your tuna, add chopped celery, diced red onion, cherry tomatoes halved, bell pepper pieces, and fresh parsley.
- Mix everything gently until combined.
- In a separate small bowl, whisk together lemon juice, extra-virgin olive oil, Dijon mustard, salt, and freshly ground black pepper.
- Pour your dressing over the salad mixture.
- Gently fold it all together until each ingredient is beautifully coated in that zesty goodness.
- Cover your salad with plastic wrap or transfer it to an airtight container.
- Refrigerate for at least 30 minutes before serving to let those flavors meld together perfectly!
- Garnish with extra parsley before serving if desired.
Notes
Store leftovers in an airtight container.
Reheat gently on low heat.
Serve chilled over fresh greens.
Add lemon zest for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Mix.
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 25mg