FOOD

Canned Tuna 3 Ways

April 4th, 2019

Tuna and mayo spread on crackers is a pantry go-to for easy lunches, but it’s time to give that trusty can an upgrade. Here are three fresh ideas.

Curry Tuna Salad in Butter Lettuce Leaves

Yield: 2 servings
Active time: 15 minutes

Ingredients:
1 can Thrive Market Non-GMO Chunk Light Tuna, No Salt Added
2 teaspoons Thrive Market Coconut Oil Mayonnaise
1 teaspoon Thrive Market Organic Curry Powder
½ teaspoon sea salt
10 Thrive Market Organic Thompson Seedless Raisins, coarsely chopped
2 tablespoons Thrive Market Raw Cashews, finely chopped
1 celery stalk, finely chopped
1 scallion, finely chopped
4 butter lettuce leaves

Instructions:
Drain tuna and place it in a medium bowl. Add mayonnaise, curry powder, and salt; mash until combined. Stir in raisins, cashews, celery, and scallion. Divide between lettuce leaves.


Italian Tuna Salad With Arugula

Yield: 2 servings
Active time: 15 minutes

Ingredients:
2 teaspoons Thrive Market Organic Dijon Mustard
1 teaspoon Thrive Market Organic Balsamic Vinegar
½ teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Pepper
1 tablespoon Thrive Market Organic Extra Virgin Olive Oil
1 can Thrive Market Non-GMO Chunk Light Tuna, No Salt Added
1 cup white cannellini beans, rinsed and drained
½ cup grape tomatoes, halved
4 basil leaves, julienned
1 cup arugula, chopped

Instructions:
Whisk mustard, vinegar, salt, pepper, and oil in a medium bowl. Drain tuna and add it to the bowl, flaking it with a fork. Stir in beans, tomatoes, and basil. To serve, divide arugula between two plates, then top with tuna mixture.


Tuna Caesar Wrap

Yield: 2 servings
Active time: 15 minutes

Ingredients:
1 can Thrive Market Non-GMO Chunk Light Tuna, No Salt Added
2 teaspoons Thrive Market Coconut Oil Mayonnaise
½ teaspoon Thrive Market Organic Garlic Powder
½ teaspoon Thrive Market Apple Cider Vinegar
½ teaspoon Thrive Market Organic Dijon Mustard
½ teaspoon sea salt
3 romaine leaves, shredded
2 Thrive Market Organic Original Coconut Wraps
1 small avocado, pitted and thinly sliced
1 tablespoon nutritional yeast, divided

Instructions:
Drain tuna, then add it to a medium bowl. Add mayonnaise, garlic powder, apple cider vinegar, mustard, and salt; mash until combined. Toss in romaine and gently stir. Lay a coconut wrap on a work surface and place half the avocado slices in the middle. Top with half the tuna mixture and sprinkle it with 1 ½ teaspoons nutritional yeast. Fold the wrap inward on each side, then roll (like a burrito). Slice the wrap in half before serving; repeat with remaining wrap.

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Nicole GulottaNicole Gulotta is a writer, author, and tea enthusiast.

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