Tuna salad doesn’t have to be loaded with high-calorie and high-fat mayonnaise. This lightened-up version is perfect for spring and summer. Tuna is tossed with zesty lemon juice and it’s served with spring vegetables dressed with a heart-healthy olive oil vinaigrette.

Yield: 2 servings

Preparation time: 20 minutes

Cooking time: 10 minutes

Ingredients

• 3 small red potatoes, cut in half and quartered
• 6 large stalks asparagus, cut into 1 ½ inch pieces
• 1/3 cup spring peas
• 5 oz. canned no-salt albacore tuna packed in water, drained
• 1 green onion, thinly sliced
• 2 tbsp diced celery
• 1 tsp chopped parsley
• ¼ tsp garlic powder
• ¼ tsp fine ground sea salt
• ¼ tsp ground black pepper
• 3 tbsp fresh lemon juice
• 6 radishes, quartered
• 1 tbsp extra virgin olive oil

Directions

1. Bring 4 cups of water to a boil in a medium pot over medium-high heat. Add the potatoes and cook for 3 minutes. Add the asparagus and cook for 2 more minutes. Add the peas and continue to cook for 1 more minute. The potatoes should be tender but firm, and the asparagus and peas should be bright green. Strain the vegetables in a colander, and rinse with cold water. Transfer to a medium bowl.
2. In a small bowl, add the tuna, green onion, celery, parsley, 1/8 teaspoon of the garlic powder, 1/8 teaspoon of the salt and an 1/8 teaspoon of the pepper. Pour in 2 tablespoons of the lemon juice. Toss all ingredients to combine. Arrange the tuna salad on a plate.
3. Add the radishes to the cooked vegetables. In a small dish, stir together the olive oil, the remaining 1 tablespoon of lemon juice, 1/8 teaspoon garlic powder, 1/8 teaspoon salt and 1/8 teaspoon of pepper.
4. Pour the dressing over the vegetables and toss to coat. Arrange the vegetables next to the tuna salad and serve.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.