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Fresh Lunch Made Easy: Tuna Carrot Salad
A light tuna carrot salad that's lightly dressed with oil and vinegar and poised atop a peppery mound of arugula. Fresh and quick!
I have been going through a carb issue. I just can’t eat too much starchy carbs anymore and that means my quick lunch sammies, though ever so tasty, aren’t really an option anymore. But the beauty of a sandwich or wrap is that the ingredients are fresh, quick to assemble, and easy for “on the go” lunches.
Well today, after running to and from appointments and meeting with contractors, I had 5 minutes tops to make lunch that could keep me going. And I was starving! Starving!!! But then again I’m always starving, I eat all the time…like some kind of food machine. Being 6’1″ takes fuel!
So in my haste and fairly empty fridge, I found the makings of one quick and very yummy salad. A shredded carrot and white meat tuna salad that’s lightly dressed with oil and vinegar and poised atop a peppery mound of arugula. Fresh and quick! And you can make plenty because the tuna salad will keep in the fridge for even quicker lunches throughout the week. What a way to say “BRING IT ON” to weekday chaos!
A light tuna carrot salad that's lightly dressed with oil and vinegar and poised atop a peppery mound of arugula. Fresh and quick!
Ingredients
- 2 (5 oz.) cans solid white tuna packed in water, drained well
- 3 carrots, peeled & grated
- 1 small sweet onion, chopped
- 1 green bell pepper, chopped
- ¼ cup olive oil
- 3 tbs. white wine vinegar (or rice wine vinegar)
- 1 tsp. kosher salt
- ¾ tsp. fresh ground pepper
- Fresh Arugula
Instructions
- In a small colander or strainer, press the water out of the tuna really well so that it feels dry and crumbly.
- In a large mixing bowl, crumble tuna and mix with carrots, onions, peppers.
- Add oil, vinegar, salt and pepper.
- Mix well to thoroughly coat salad.
- Place a mound of arugula on plate and top with tuna salad.