My version of the LBN diet–at least for this week–is big on including lettuce, primarily romaine. Two days ago I was making a tuna wrap. I intended to have my can of tuna, my two tablespoons homemade guacamole, some lettuce, and tomatoes on my 8″ whole wheat wrap. Needless to say, it didn’t all fit. Instead, I put some of my tuna and the guacamole on the wrap and then took the remainder of the items and made the following (absolutely scrumptious!) salad:
Tasty Tuna Salad
2/3 5 oz can of tuna, packed in water
1/2 chopped tomato
3 leaves romaine lettuce, torn or shredded
1 Tbsp olive oil
1 Tbsp Worcestershire sauce
Red pepper flakes, to taste
The the romaine lettuce and tear to preferred size, placing the pieces in a bowl. Take your tuna and crumble it over the lettuce. (If you choose not to make a wrap to go with this meal, feel free to use a whole can of tuna.) Place your tomatoes on your salad. Using the can your tuna was packed in (to save on dirty dishes), place your 1 Tbsp olive oil, 1 Tbsp Worcestershire sauce, and your red pepper flakes (to taste). Whisk with your fork until well blended. Drizzle over your salad. Gently mix the salad with your fork until the dressing is well distributed. Enjoy!
It was simple, healthy, and unbelievably tasty! I can hardly wait until the next time I get to have it. Get to have it. How often do dieters say that?
To my readers: What’s your favorite healthy salad topping?