Description
This Spicy Tuna Salad is the perfect blend of savory, spicy, and tangy flavors. Combining protein-packed tuna, hearty red kidney beans, and vibrant vegetables, this dish is quick to prepare and full of flavor. The balsamic dressing adds depth, while the red chili peppers give it just the right amount of heat. Ideal for meal prep, lunch, or a light dinner!
Ingredients
- Frozen mixed vegetables (carrots and corn)
- Red onion (thinly sliced)
- Balsamic vinegar
- Oil-packed tuna (with reserved oil)
- Red kidney beans
- Red chili peppers (or crushed red pepper flakes)
- Flat-leaf parsley (chopped)
- Dijon mustard
- Extra virgin olive oil
Instructions
- Thaw the frozen mixed vegetables and drain them.
- Thinly slice the red onion.
- Drain the oil from the oil-packed tuna, reserving it for the dressing. Flake the tuna with a fork.
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, and extra virgin olive oil to make the dressing.
- In a large mixing bowl, combine the vegetables, kidney beans, tuna, red onion, chopped parsley, and chili peppers.
- Drizzle the dressing over the salad and toss until everything is well coated.
- Serve immediately or refrigerate for later.
Notes
- Adjust the amount of red chili peppers based on your spice preference.
- If you only have tuna packed in water, you can use a bit more olive oil to compensate for the richness.
- This salad can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: Serves 4
- Category: Salad, Main Dish
- Method: No-Cook
- Cuisine: American