Originally published at Better Homes and Gardens
Paleo Tuna Salad
This low-carb bowl features fennel, arugula, and bright citrus for a refreshing meal in the heat of summer!
Yield: 4 servings
Prep Time:
10 minutes
Cook Time:
N/A
Nutrition Facts
104 calories; 2 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 0 g monounsaturated fat; 24 mg cholesterol; 377 mg sodium. 460 mg potassium; 7 g carbohydrates; 2 g fiber; 3 g sugar; 15 g protein; 0 g trans fatty acid; 1334 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 51 mcg folate; 1 mcg vitamin b12; 81 mg
Ingredients
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1 lemon
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½ cup chopped fennel
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½ cup thinly sliced red onion
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1 5 ounce package arugula or mixed spring greens
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2 5 ounces cans preservative-free tuna, drained
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1 cup grape or cherry tomatoes, halved
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Sea salt and black pepper
Directions
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Remove 1 tsp. zest and squeeze 3 Tbsp. juice from lemon.
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In a large bowl combine lemon zest and juice, fennel, and onion.
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Add arugula, tuna, and tomatoes; toss gently to coat.
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Season to taste with salt and pepper.
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Refrigerate for 15 minutes, then serve on a bed of lettuce.
