Get ready for the most refreshing healthy tuna salad recipe ever! I’ve always been a tuna lover and was delighted to find a filling (helloooo quinoa!) recipe like this one with homemade super healthy dressing crafted by yourself! I’m seriously obsessed with this dressing because it’s so guilt-free plus it includes ALL of my favorite things- avo, basil, and cilantro!!!
I just bought my second basil plant from Trader Joe’s so this was the perfect time to test out this potted basil plant! My first one died rather quickly because we were gone in Asia for 3 months and had forgotten to find someone to babysit my plant! Round 2!! Did a ton of research because the cashier guy said customer have said these were hard to keep alive! Literally chasing the sun to keep the plant happy with lots of “sun bathing”!
Thank you Monique of Ambitious Kitchen for yet another amazing recipe! Of course as always, I modified the recipe to my bloaty needs aka cut my favorite onion and garlic. My modified version is below! I didn’t have pretty multi-colored quinoa and peas so mine is a bit duller looking. Feel free to click the link above for the original recipe and let me know how you liked it!
1 cup uncooked quinoa
1 cucumber, peeled and diced
1 cup grape tomatoes, halved
2 cans of 5 oz tuna
For the dressing:
½ cup nonfat plain greek yogurt
¼ cup cilantro
¼ cup chopped basil
1 lemon, juiced
¼ teaspoon salt
Freshly ground black pepper
Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil. Once the water is boiling, reduce heat to low, cover and allow quinoa to cook for 15 minutes.
Mix avocado, greek yogurt, lemon juice, basil, cilantro and salt and pepper in a blender until smooth and creamy.
Add veggies to quinoa in a medium bowl along with dressing and tuna. Stir well and add a little more salt and pepper if desired.
Garnish with extra cilantro or basil.