Summer is approaching! And even though it’s been dismal and rainy all day today, I’ve been in the mood for fruity drinks and summer-y foods for some reason. For a midday meal I made a tuna salad and put it in a quick, low carb coconut flour wrap. The wrap is easyyyy – 3 egg whites, 1/2 tbsp coconut flour, and 1/2 tsp Ms. Dash onion and herb Seasoning all blended and then cooked in a pan.
The tuna salad is sweet and spicy at the same time because the bell peppers and tomatoes add sweetness, but the jalepenos, cayenne pepper, and paprika heat it up!
Sweet and Spicy Tuna Salad
Serves: 2
- 1/3 cup mixed frozen vegetables (mine had corn, peas, green beans, carrots, edamame, and lima beans in it)
- 1, 4 oz can of light tuna in water, drained
- 1/2 cup low fat cottage cheese
- 1 TBSP dijon mustard
- 3 oz of sweet yellow cherry tomatoes (also called Sunbursts, or use 1 medium tomato)
- 1/3 cup diced yellow and orange bell pepper
- 2 TBSP diced jalepeno
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp basil
- 1/8-1/4 tsp cayenne pepper (depending on how much spice you want)
- black pepper to taste
- 1/2 avocado, cut into cubes
First, thaw the veggies by heating them in the microwave for 45 seconds. Add it to the rest of the ingredients and mix with a fork. I like to mix in the avocado last so that it doesn’t get TOO mushed up ;p And that’s it!
Like I mentioned, I put a serving in a wrap but you could eat this many ways! You could have it as a sandwich, you could dip veggies in it, or you could just eat it as is! I was definitely tempted to haha.
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