Recipe: Perfect Tuna Honey Lemon Garden Salad

Tuna Honey Lemon Garden Salad. Share: Rate this Recipe Soften the gelatin in cold water. Heat the soup to boiling and add the gelatin, stirring to dissolve. Stir in the mayonnaise, lemon juice and mustard.

Into salad bowl add the curly kale, lemon juice, salt, extra virgin olive oil, and mix them well. Add half can of tuna, and cranberries, stir them well, and last drizzle with honey. Healthy tuna salad is a light, refreshing meal packed with fresh herbs, crunchy garden celery, and the delightful twist of freshly squeezed lemon juice. You can have Tuna Honey Lemon Garden Salad using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tuna Honey Lemon Garden Salad

1. It's of curly kale.
2. It's of lemon, squeezed.
3. You need of extra virgin olive oil (I used orange flavor).
4. You need of salt (I used garlic salt).
5. You need of tuna.
6. It's of dried cranberries.
7. Prepare of honey, for the last drizzle.

We spend much of our time outside enjoying the weather, gardening, playing with the goats, and wading through the creeks. Tuna salad is a delicious, inexpensive way to get a lot of protein at lunch or dinner. Combine canned tuna, a little mayonnaise, and some crunchy celery for a classic take on tuna salad. We have plenty of fresh new takes on tuna, too!

Tuna Honey Lemon Garden Salad step by step

1. Rinse your curly kale, removes the leaves from the stalks, and cut into bite size..
2. Into salad bowl add the curly kale, lemon juice, salt, extra virgin olive oil, and mix them well..
3. Add half can of tuna, and cranberries, stir them well, and last drizzle with honey..
4. Refrigerate your salad at least 15 to 30 minutes before serving to let them cool and marinated for a while..
5. Ready to be served!!.
6. Tips: If the portion too much for you, just save the rest into an air tight container, and put it into your fridge. Try to eat it not more than a day to keep the freshness..
7. Tips: If you hard to find orange flavor extra virgin olive oil, just use the original one and add about half to one table spoon of orange zest, that will do..

Salt and season the ahi tuna steaks on each side. Heat the olive oil in your skillet over medium-high heat. A larger yellowfin tuna is better for grilling since it has a higher fat content than a smaller fish. To pack for a lunchbox, layer tuna and salad greens in resealable plastic containers. Pack dressing in a shaker jar with lid.