I know they aren’t in season yet locally, but the strawberries in my grocery store smelled amazing! I couldn’t pass them up and I don’t regret it one bit. It’s like a little prequel to summer. I can’t wait!
I decided to make tuna salad for lunch yesterday since the boys were eating leftover Chinese. At first I was just going to make one of my standard tuna ideas but then I spied the strawberries and thought, why not?
OMG What a great combo! The sweet strawberry bites went perfectly with the tuna and adding a little balsamic really brought it together. As soon as I took a bite I thought, “Why isn’t this more popular?”
Maybe it is, but I’ve just been living under a rock. Who knows?
Next time I probably won’t use as much yogurt because it was a little runny for my taste but I’ll share how I made it yesterday and you can adjust.
- 1 5oz can of chunk light tuna in water, drained
- 2oz fat free Greek yogurt
- 2 large, ripe, strawberries chopped
- 1 tsp balsamic vinegar
- 1/2 tsp dried parsley
- 2 pinches kosher salt
Put all ingredients in a bowl.
Mix until combined.
Don’t you just love easy recipes?
I served mine on a sandwich thin but I could totally see it on a bed of fresh spinach, in a wrap or stuffed in a pita.
Here’s nutritional info for just the salad…
|Servings||Amt per Serving|
|145||1g||0g||old: 3||new: 3|