TUNA SALAD WITH A ZESTY DIJON MUSTARD VINAIGRETTE
Ingredients:
Zesty Dijon Mustard Dressing:
- 1 teaspoon Dijon mustard
- Zest of 1 lime
- 1 tablespoon lime juice
- 1 teaspoon extra virgin olive oil (7g)
- ½ teaspoon crushed red pepper flakes
- Pinch of salt and pepper
For the Tuna Salad:
- 150g canned tuna, drained
- 2 celery stalks, chopped
- 50g cucumber, deseeded chopped
- 30g green onions, both white and green parts, chopped
- 1/2 medium-sized red onion, finely chopped
- 30g black olives, chopped
- 40g tomato sliced
- 20g parsley, stems removed, chopped
- 1 medium hot-dog bun
Method:
- To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, salt and pepper, and crushed pepper flakes, whisk again until well-blended. Set aside briefly.
- To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, olives, chopped fresh parsley. Mix gently with a wooden spoon.
- Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.
- Cut the bun in halves and toast till crisp. Stuff the stuffing inside and serve.
Nutrition Facts:
- Calories: 482.5Cal
- Protein: 45.5g
- Carbs: 43.2g
- Fat: 14.4g
