Tuna Salad
Course
Salads
Cuisine
Pescetarian
Keyword
IBS Friendly Recipe
Servings
Prep Time
1
person
4
minutes
Servings
Prep Time
1
person
4
minutes
Ingredients
Salad
1
Can of tuna in spring water
Don’t get brine or oil canned tuna as too much salt and unwanted cheap fats
1
large
portion of salad leaves of your choosing
I used butterhead lettuce and rocket
1/3
orange bell pepper
All bell peppers go well with this recipe
1
Chunk
Cucumber
I chopped up about 2 inches for this meal
Dressing
1
tbsp
flax seed oil
organic if possible
1/2
squeezed
Lemon
1
pinch
Paprika
1
pinch
Black Pepper
1
pinch
Parsley
I used dried but fresh would be better
1
dash
himalayan rock salt
Instructions
Make up the dressing by combining all ingredients and shaking in a jar or stirring until mixed well.
Open and drain the tuna and add to a bowl, cover with the dressing and stir.
Wash and chop the salad around the edge of the plate, leaving a gap in the middle for your tuna salad.
Add the dressed tuna, serve and enjoy!