Spanish-Style Tuna Salad

Tuna Salad is a great main dish to include on your dinner table. This recipe is high in protein, vitamin A and vitamin C and contains low amounts of cholesterol! The best thing about this recipe is by far it’s flexible nature. You can easily remove the spicy red peppers and include other fruits or vegetables. Tuna, walnuts and canola oil provide an abundance of heart-healthy omega-3 fatty acids in this appealing salad.

Prep Time: 20 minutes
Cooking Time: 30 minutes
Yield: 2 servings
2 tablespoons cider
vinegar
1 tablespoon canola oil
1½ teaspoons minced
garlic
1 orange
1 6-ounce can albacore
tuna packed in water,
drained
¾ cup thinly sliced
cucumber
¼ medium red onion,
thinly sliced (½ cup)
2 tablespoons chopped,
pitted olives (optional)
1-2 sliced hard boiled eggs (optional)
1⁄8 teaspoon crushed
red pepper
3 cups torn bibb lettuce
or mixed salad greens
2 teaspoons chopped
walnuts, toasted

1. In a medium bowl whisk together vinegar, oil and garlic. Working over the bowl containing the vinegar mixture, section orange, allowing juices and orange sections to fall into the bowl. Add tuna, cucumber, onion, olives (if desired) and red pepper. Cover and refrigerate for 30 minutes to 2 hours.

2. Add greens to tuna mixture. Toss to combine. Arrange on 2 serving plates. Sprinkle with walnuts.