Mediterranean Tuna Salad
When you think of tuna salad you usually think about tuna and mayonnaise. But this Mediterranean tuna salad has no mayo. Instead it using fresh squeezed lemon juice, extra virgin olive oil and fresh parsley for a taste of Mediterranean seaside. It’s also in line with the new healthy eating guidelines from Canada’s New Food Guide. This is a great recipe that features healthy plant-based ingredients paired with omega-3 rich tuna. Enjoy this at a lunch with friends. It’s simply to make but tastes like you just sat down to a lovely seaside Mediterranean restaurant.
Mediterranean Tuna Salad - No Mayo
- 5 oz can of tuna canned in water, drained
- 14 oz can of chickpeas (garbanzo beans) drained and rinsed
- 1/2-1 English Cucumber chopped
- 1 Tomato chopped
- 1/4 cup Parsely chopped
- 1 lemon juiced
- 2 tbsp Olive oil extra virgin
- 1/2 tsp dried oregano
- 1 salt and pepper to taste
- Mix tuna, chickpeas, chopped cucumber, tomato, parsley together in a bow.Add lemon juice, olive oil, oregano, salt and pepper in small bowl and wisk. Pour onto tuna chickpea mixture and toss.Optional ingredients include chopped red pepper and green onions
This recipe was taught to me by Nesreen Al Hajjar nesreendesign.com while we were working together to create our Cancer Risk Reduction Guide. She made this for us for lunch one day….and I was in Love! The lemon, the parsley, the fresh ingredients! This is the style of food that Nesreen grew up with in Lebanon and I’m a big fan now of Lebanese cuisine and its fresh wholesome ingredients. What can I say! I had to share it with you! Enjoy tuna salad – no mayo!
Health Benefits of Tuna Salad No Mayo
Speaking of the Cancer Risk Reduction Guide this recipe is a perfect example of how to eat to reduce your cancer risk. The guide talks about the 3 Keys to Cancer Risk Reduction. Key # 1 is to support the immune system. Vitamin B6 is important for the immune system and chick peas are high in vitamin B6. Key # 2 is to reduce chronic inflammation and omega-3 fatty acids – found in the tuna are the strongest anti-inflammatory in our diet. Key # 3 is to choose the nutrients that act against cancer cells directly – or in other words the nutraceuticals. Apigenin, found in parsley is an important cancer fighting nutraceutical.