Categories: Eats, Life Style

illustrates tuna salad recipe

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:

  1. Combine all ingredients in a small lidded jar and shake to combine. Set aside.


Directions for the Salad:

  1. Heat your grill to medium-high.
  2. Cut the zucchini into ¼-inch-thick slices and add to a 9 x 13 pan
  3. Trim the asparagus and add to the zucchini. Toss both with 2-3 tbs of the vinaigrette and season with salt and pepper.
  4. Grill vegetables approximately 3 minutes per side, turning occasionally. Grill until they are crisp-tender, not mushy.
  5. Arrange grilled vegetables on a platter. Top with the tuna. Drizzle with 6 tbs of vinaigrette. Sprinkle entire salad with chopped pistachios.
  6. Serve salad and place remaining vinaigrette, plus salt and pepper shakers, on the table for diners to adjust the seasonings as desired.



  1. 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!
  2. Want or need an even heartier meal? Serve a heaping side of hot riced cauliflower or buttery mashed turnips!




Photograph via

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