Ingredients
- 4 tins of tuna (drained)
- 1 celery stick (finely chopped)
- 1 small red onion (finely chopped)
- 6 cherry tomatoes (halved)
- 2 garlic cloves (finely chopped)
- 1/4 cucumber (finely chopped and seeds removed)
- 1 red chilli (finely chopped)
- 1 handful of fresh coriander (finely chopped)
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 1/2 lemon (juice and zest)
Instructions
- Drain the liquid out of the tinned tuna and place into a large bowl.
- Half the cherry tomatoes and slice/chop the celery, cucumber, red onion, garlic, chilli and coriander. Add to the bowl with the tuna.
- Add 2 tbsp of extra virgin olive oil, the juice and zest of half a lemon and season well with salt and pepper. You may require more extra virgin olive oil if it is to dry but this is personal preferance.
- I like to serve mine in lettuce cups and avocado on rest days to keep the carbs low.
Notes
This salad is really low in calories and carbs but here are some great options if you would like to increase your carb intake depending on your activity level:
Serve with:
Jacket potato and coleslaw.
Mix the tuna salad through some wholewheat pasta.
Serve on some wholewheat rice cakes.
Toast some brown sourdough and have it in a toasted sandwich.
Nutrition
Serving: 1 Serving | Calories: 238kcal | Carbohydrates: 6g | Protein: 33g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 61mg | Sodium: 381mg | Potassium: 458mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 3mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer
