This healthy, budget-friendly Tuna Edamame Salad from Jessica Levinson, MS, RDN, CDN features canned tuna, showing that you can still get the full benefits of eating seafood twice a week without having to navigate the supermarket fish counter.
| 2 Tbsp. olive oil | |
| 1 Tbsp. red wine vinegar | |
| 2 tsp. whole grain Dijon mustard | |
| 1/8 tsp. kosher salt | |
| Ground black pepper to taste | |
| 1 5-ounce can albacore tuna, packed in water, drained and flaked | |
| 1/4 cup chopped shredded carrots | |
| 1/4 cup shelled ready-to-eat edamame soybeans (or cooked from frozen) | |
| 1/4 cup diced red bell pepper | |
| 1/4 cup diced cherry tomatoes |
Recipe developed by Jessica Levinson, MS, RDN, CDN
| 1. | To make the dressing, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small mixing bowl and set aside. |
| 2. | To make the tuna salad, combine the tuna, carrot, edamame, bell pepper, and tomato in a medium mixing bowl. |
| 3. | Pour dressing over tuna edamame salad and toss to combine. |
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