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Sauteed Tuna Salad with Lemon Dressing
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Description
This recipe is friendly for gluten-free, paleo and all-natural diets. It uses whole foods and natural ingredients that you can be proud of! It is also a delicious and healthy lunch that can be made up in advance or day by day! The salad pictured uses baby spinach and arugula, cherry tomatoes, carrots, cucumber, radish, avocado and sunflower seeds.
WW Freestyle: Each salad is 7 points including dressing, using F&F Margarine.
Ingredients
- 6 cups Salad Veggies, Or As Desired
- 14 ounces, weight Albacore Tuna In Water, Drained
- ¼ cups Butter Or Margarine
- 1 teaspoon Kosher Salt
- ¼ teaspoons Black Pepper
- FOR THE DRESSING:
- ¼ cups Lemon Juice
- ¼ cups Olive Oil
- 1 teaspoon Kosher Salt
- ¼ teaspoons Black Pepper
- 2 Tablespoons Honey
Preparation
Prepare salad veggies and assemble on plates or salad bowls.
Saute tuna, butter, salt, and black pepper on medium until tuna is flaky and edges are crisp.
Whisk dressing ingredients together. Serve the salad topped with sauteed tuna and drizzled with desired amount of dressing.
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