Fittest Loser Week 2 recipe: Lemon Caper Tuna Salad

You'll be amazed what we can put in a tuna salad. Have you ever tried putting capers or sauerkraut in yours? I doubt it! This is something I love to do. In fact, there's a build-your-own tuna salad on my blog that shows you the endless combinations you can use to brighten up this lunch-time favorite. I've simplified it for you here with a quick, bright, and nutritious version. Double it up and you have a killer lunch or snack for the whole week!

Salad dressing

3 Tablespoons of Organic extra virgin olive oil

1-2 Tablespoons of Fresh Squeezed lemon juice (less than 1 lemon)

½ teaspoon of garlic powder

¼ teaspoon dried oregano

1 Scallion, greens sliced thin

2 Tablespoons of Nonpareil capers (found in a small jar by the olives and peppers)

2 Tablespoons of quality sauerkraut

1 Tablespoon of chopped fresh parlsey

2 Radish, chopped very small (radish is a crispy, spicy root veggie that is awesome in salads)

5 oz can of Italian tuna, drained

Salt & Pepper

Customizable ingredients

Choose your acid. 1-2 Tablespoons of acid like Lemon, Red Wine Vinegar, White Wine Vinegar, White Balsamic, Distilled Vinegar, Sherry Vinegar (almost any acid will work for this!)

Choose your pickled briny goodies. 1-2 Tbsp Capers, or chop any of the following and use up to a 1/4 cup: Olives, Pickles, Pickled Peppers, Caper Berries.

Choose your sauerkraut. 1-2 Tbsp of your favorite Kraut! I suggest any basic Cabbage, Raddish, or Beet Sauerkraut; Not Kimchi

Choose your fresh veggies. 1/2 Cup Fresh Crunchy Veggies, diced small or sliced thinly. Try Celery, Raddish, Fennel, Carrot, Jalapeno, Cabbage, etc…, in any combination)

Choose your herbs. 1 Tbsp minced Fresh Herbs (parlsey, cilantro, oregano, basil) + 1/8 tsp dried herbs (thyme, oregano are best)

Optional ingredients

Celery stalks

Romaine lettuce leaves

Thick-cut tomato slices

Raddichio "shells"

Directions

Mix together everything except for the tuna: olive oil, 1 Tablespoon of lemon, garlic powder, salt & pepper, oregano, scallions, capers, sauerkraut, parsley, radish

Add in your tuna (no need to drain if you choose the brands I suggested), breaking up the chunks as you go. Taste your yummy salad. Add salt & pepper to your liking. You may wish to also add more lemon.

Cook's note

Enjoy this spread onto celery stalks, or use romaine heart leaves to make a wrap when you're on the go. You can also eat it with a fork and knife on a thick-cut tomato slice. Drizzle your salad with olive oil for the perfect finish.

Servings: 2 meals, 4 snacks

Total Time: 10 minutes

Check out Marisa Moon of mylongevitykitchen.com for more great creative recipes!