Tuna and Tomato Salad with Sunflower Seeds
Tuna and Tomato Salad with Sunflower Seeds is a favorite salad that I’d happily eat for lunch most any time of year. Use Salad Recipes to find more low-carb salad ideas like this one!
Since everyone is on a diet in January, it seemed like a good time for me to update this favorite lunch salad of mine, which was lounging around in the recipe archives without a single photo since 2005. I’ve made it plenty of times since then, even improving on the original recipe a bit, and finally got around to snapping a few pictures!
As I made this I thought about the name of the salad, realizing that when it comes out of a can I used to call it “tuna fish” but now I call it “canned tuna.” For this salad I use my favorite tuna packed in olive oil, Cherubs salad tomatoes from Costco, and dry-roasted sunflower seeds, and it’s something I’d happily eat for lunch most any day.
No matter what kind of tuna (or tuna fish!) you use, make sure it’s well drained before you mix it with the other ingredients. I prefer Romaine lettuce for this, torn apart and washed in a salad spinner. I just cut the tomatoes in half, but you can cut them smaller if you prefer.
Through the years I’ve decided that some chopped capers and thinly sliced green onions are a great addition to the tuna mixture. Mix together Ranch Dressing and your favorite vinaigrette to make the dressing. After the tuna has drained, mix it with 3 T of the dressing, chopped capers, and sliced green onion.
Toss the lettuce with enough dressing to moisten it, then toss with the tuna mixture. Put the salad in a serving bowl and top with tomatoes and sunflower seeds. Serve with more sunflower seeds to add at the table if you’re a big sunflower seed fan like me!
More Tasty Ideas with Tuna:
Tuna Salad Lettuce Wraps with Capers and Tomatoes from Kalyn’s Kitchen
Garden Cucumber Salad with Tuna and Sweet Basil from Kalyn’s Kitchen
White Bean Salad with Tuna and Parsley from Kalyn’s Kitchen
Spicy Tuna and Avocado Ceviche from The Perfect Pantry
Herbed Tuna Salad with Feta and Pine Nuts from Pinch My Salt
Italian Marrow Beans with Tuna Salad from The Kitchn
Tuna and Tomato Salad with Sunflower Seeds
Tuna and Tomato Salad with Sunflower Seeds is a favorite salad that I’d happily eat for lunch most any time of year.
- 1 can tuna, drained very well (I used my favorite tuna packed in olive oil)
- 6-8 cups romaine lettuce (1-2 large heads)
- 3 small tomatoes or a handful of cherry tomatoes, diced in medium sized pieces
- 1 T capers, chopped
- 2 T thinly sliced green onions
- 1/2 cup sunflower seeds
- 1/4 cup Ranch dressing
- 1/4 cup your favorite Vinaigrette dressing
- Put the tuna (I used my favorite tuna packed in olive oil) in a small strainer and let it drain well while you prep the other ingredients.
- Tear lettuce, wash well in salad spinner and spin until dry (or dry with paper towels if you don’t have a salad spinner).
- Cut the tomatoes, chop capers, and thinly slice green onions.
- Mix ranch and vinaigrette dressing.
- Put the drained tuna into a small bowl, and mix about 3 tablespoons of the dressing into the tuna, then mix in capers and green onions.
- Put the washed and dried lettuce into a large salad bowl and toss with enough dressing to moisten the lettuce. (You may not need all the dressing.)
- Add tuna mixture and toss with the lettuce.
- Add tomatoes and sunflower seeds to the top of the salad and serve.
If you’re making this to take for lunches, mix the tuna, dressing, capers, and green onions and keep the mixture in the fridge. Don’t toss the rest of the salad together until right before you eat it. The tuna mixture will stay good in the fridge for close to a week.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good side dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet.
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