Tuna Salad on Greens

Not your sad, mayo-drenched tuna nightmare! This protein-packed, omega-3 loaded lunch comes together faster than you can say "sugar crash" and keeps your brain firing on all cylinders. It's like brain food disguised as actual food! 🐟

Prep Time: 10 minutes (most of which is spent opening the can)

Cook Time: 0 minutes (unless you count the emotional journey of giving up sugar)

Dietary Tags: Gluten-Free, Dairy-Free, Nut-Free

Nutrition Information

Calories: 522 | Protein: 15g | Carbs: 34g | Fat: 35g | Fiber: 10g | Sugar: 8g

Ingredients

• 1 can (5 oz) tuna in water, drained (dolphin-safe, because we're not monsters)
• 1 tablespoon olive oil (the good stuff, not the sketchy bottle you've had since college)
• 1 tablespoon lemon juice (for that zing that wakes up your taste buds)
• 1/4 cup red onion, finely diced (tears are part of the process)
• 1/4 cup celery, finely diced (for that essential crunch factor)
• 1 tablespoon fresh parsley, chopped (green confetti that makes everything fancy)
• Salt and pepper to taste (be generous, we're fighting sugar here, not flavor)
• 2 cups mixed greens (not just iceberg lettuce – we're not savages)
• 1/2 bell pepper, sliced (the more colorful, the better for your Instagram)
• 1/2 cucumber, sliced (basically crunchy water)

Instructions

1. In a bowl, combine tuna, olive oil, lemon juice, red onion, celery, parsley, salt, and pepper (get in there with a fork and show it who's boss).
2. Mix well to combine (no tuna lumps, please).
3. Arrange mixed greens on a plate (the bigger the plate, the more impressive your salad looks).
4. Top with tuna salad (center it like you're on a cooking show).
5. Serve with sliced bell pepper and cucumber on the side (because your body deserves all the vegetables).