Description
Creamy, crunchy Broccoli Tuna Salad made with canned tuna, fresh broccoli rice, Dijon mustard, green onions, herbs, and sunflower seeds. A quick no cook lunch ready in 15 minutes.
Ingredients
2 (5-ounce) cans tuna, drained
1 cup broccoli rice
1/3 cup mayonnaise
1/2 tablespoon Dijon mustard
2 green onions, sliced
2 tablespoons sunflower seeds
1 to 2 tablespoons chopped parsley, chives, or other fresh herbs
Salt and black pepper, to taste
Instructions
1. Pulse broccoli florets in a food processor until they resemble rice-sized pieces.
2. Combine the tuna, broccoli rice, mayonnaise, Dijon mustard, green onions, sunflower seeds, herbs, salt, and pepper in a mixing bowl.
3. Mix thoroughly until evenly combined.
4. Serve immediately, in sandwiches, or wrapped in lettuce leaves.
Notes
Fresh broccoli is processed into small rice-like pieces for a subtle texture that blends easily into the salad.
Use any preferred canned tuna, though tuna packed in water works well.
Fresh parsley, chives, or similar herbs can be used for added flavor.
Store in an airtight container in the refrigerator for 3 to 4 days.
Do not leave the salad at room temperature for extended periods because it contains mayonnaise and fish.
Serve on bread, in lettuce wraps, with crackers, or added to grain bowls with greens, avocado, and vegetables.
Extra broccoli rice can be added to other meals for an easy vegetable boost.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 236
- Sugar: 1 g
- Sodium: 332 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 33 mg