Since starting my low-cal and low-carb diet in January, it’s been a challenge to eat some of my favorite meals. I had no idea how many calories I was consuming in a day before I started keeping track this year. I realized that some days I was eating as much as 2,500 calories! That’s a lot for a barely 5 foot sized girl who is only moderately active. No wonder I was gaining weight.
My fiancé and I have been altering many of our favorite meals to keep some of the flavors we love for half the calories. I’m no chef. Heck, I wouldn’t even call myself a cook. But somehow I managed to create a tuna salad recipe that is full of flavor and nutrients! I added some vegetables that I normally wouldn’t think of because the lack of mayo gives it a totally new flavor. I know, I said “no mayo” but don’t panic. This is a diet recipe after all. I actually replaced the mayo with rich, creamy organic Greek yogurt. At first it may not seem like it would go with tuna, but it REALLY does. While mayo tries to mellow out the tuna flavor, the Greek yogurt adds tang that really compliments the fish. It tastes just as rich as mayo, but with an extra kick.
I decided to keep going with the tangy flavor and add some celery and carrot for some crunchy texture. I gave it a taste and BAM! That was good. But it felt like it was still missing something. I still wanted something to mellow out the crisp flavors. That’s when I tried some black beans and they were just what I was looking for. How easy! Just cut the vegetables and mix all the ingredients in less than 10 minutes! I served mine over baby spinach and sprinkled some roasted and salted sunflower seeds for a perfect, flavorful lunch.