Hey, What’s Cookin’?
Who says that canned tuna for lunch (or dinner) automatically requires bread and mayonnaise?? Tuna with mayo on white may be a classic combination, but it is predictable–and even kinda boring!
So how do you turn canned tuna into a meal that supports your healthy eating efforts? Well, first you whip up a delicious white balsamic vinaigrette for a new taste twist! Then you grill up some seasoned veggies and top it all with some chopped pistachios to add extra flavor and a great crunch!
Grilled Asparagus, Zucchini, and Tuna Salad
Adapted from a recipe in Stop&Shop’s Savory magazine
Serves: 2 – 4
Ingredients for the White Balsamic Vinaigrette:
- 1/2 cup organic olive oil
- 1/4 cup white balsamic vinegar
- 1/4 cup agave nectar or equivalent amount of a natural sweetener, such as stevia or monkfruit
- 1 tsp kosher salt
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
Ingredients for the Salad:
- 2 medium zucchini
- 1 bunch asparagus
- 2 (5 oz) cans chunk light tuna in water, drained and flaked into pieces
- 1/4 tsp each salt & pepper, plus more to taste
- 1/4 cup salted pistachios, shelled and roughly chopped
Directions for the White Balsamic Vinaigrette:
- Combine all ingredients in a small lidded jar and shake to combine. Set aside.
Directions for the Salad:
- Heat your grill to medium-high.
- Cut the zucchini into ¼-inch-thick slices and add to a 9 x 13 pan
- Trim the asparagus and add to the zucchini. Toss both with 2-3 tbs of the vinaigrette and season with salt and pepper.
- Grill vegetables approximately 3 minutes per side, turning occasionally. Grill until they are crisp-tender, not mushy.
- Arrange grilled vegetables on a platter. Top with the tuna. Drizzle with 6 tbs of vinaigrette. Sprinkle entire salad with chopped pistachios.
- Serve salad and place remaining vinaigrette, plus salt and pepper shakers, on the table for diners to adjust the seasonings as desired.
- Don’t feel like firing up the grill? Just roast (425° F for 15-20 min) or broil (5-8 min) the veggies on a foil-lined sheet pan in the oven. Watch the veggies carefully so they don’t overcook or burn!
- Want or need an even heartier meal? Serve a heaping side of hot riced cauliflower or buttery mashed turnips!
Photograph via savoryonline.com