Tuna Salad Verrine Recipe
A quick and easy lunch might be hard to find time for, but this recipe keeps things simple with precooked tuna.
Servings 4 people
Calories 251kcal
Cost 8
Ingredients
- 1 cup flaked cooked tuna
- 1 celery stalk minced
- 1 green onion sliced
- ½ cucumber peeled and diced
- ½ bell pepper diced
- ½ cup cherry tomatoes diced
- ¼ cup homemade mayonnaise
- 1 tbsp. fresh lemon juice
- 1 tbsp. Dijon mustard
- Sea salt and freshly ground black pepper
Instructions
- In a bowl, combine the tuna, celery, green onion, mayonnaise, lemon juice, and Dijon mustard; season with salt and pepper to taste.1 cup flaked, 1 celery stalk, 1 green onion, ¼ cup homemade mayonnaise, 1 tbsp. fresh lemon juice, 1 tbsp. Dijon mustard, Sea salt and freshly ground black pepper
- Toss everything until well combined and refrigerate covered if not using right away.
- Assemble the dish by layering the tuna salad with the diced vegetables in a small glass. (verrine)½ cucumber, ½ bell pepper, ½ cup cherry tomatoes
- Serve the topped with fresh parsley or cilantro.
Nutrition
Calories: 251kcal | Carbohydrates: 8g | Protein: 2g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 142mg | Potassium: 261mg | Fiber: 4g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 27mg | Calcium: 20mg | Iron: 1mg