I always struggle with lunch. It is the meal of the day that gives me the hardest time when I am trying to eat healthier {which, honestly, needs to be more often}. I work full time so whatever I have for lunch needs to be easily transported to work and be microwave friendly. Easy AND healthy lunch recipes, besides a traditional salad, that fits into the work friendly category can be difficult to come by.
After a recent trip to the doctor to follow-up on my surgery, we stopped at Harris Teeter and I grabbed a few magazines to keep me entertained during recovery. The cover of the July issue of All You grabbed my attention because it advertised 31 family meals and ways to kick start your metabolism {something I desperately need}. I love finding new recipes for family meals because I can usually turn the leftovers into lunch ideas.
As I was flipping through the issue of All You, I found an entire article on healthy eating that included some great ideas for lunch.
Sandwiches are a great option for lunch but can often be high in calories and fat. The magazine had a great recipe for a tuna salad that wasn’t full of mayonnaise and other high fat ingredients. What I loved is that it is easy to customize too.
What You’ll Need:
recipe adapted from July issue of All You magazine
– One 5oz can of chunk light tuna in water
– 1/2 cup cannellini beans, rinsed and drained
– 1/4 cup chopped cucumber
– 1/4 cup red onion, finely chopped
– 1/4 cup grape tomatoes, quartered
– 3 Tbsp fresh parsley, finely chopped
– 2 tsp grated lemon rind
– 2 tsp fresh lemon juice
– whole wheat pita pockets
Let’s Make It:
1) Drain the tuna and put into medium bowl. Separate with a fork.
2) Add the remaining ingredients, through lemon juice, and stir well.
Spoon into pita pockets.
If you take this to lunch, I’d recommend mixing the tuna ahead of time but, then assembling the sandwich at lunch time. I had mine with a zucchini salad and it was delicious.
- One 5oz can of chunk light tuna in water
- ½ cup cannellini beans, rinsed and drained
- ¼ cup chopped cucumber
- ¼ cup red onion, finely chopped
- ¼ cup grape tomatoes, quartered
- 3 Tbsp fresh parsley, finely chopped
- 2 tsp grated lemon rind
- 2 tsp fresh lemon juice
- whole wheat pita pockets
- Drain the tuna and put into medium bowl. Separate with a fork.
- Add the remaining ingredients, through lemon juice, and stir well. Spoon into pita pockets.
- If you take this to lunch, I'd recommend mixing the tuna ahead of time but, then assembling the sandwich at lunch time.
I love tuna and white beans together – this looks fabulous & perfect for a quick lunch!
I had never thought about putting the white beans with the tuna but I loved the combination. Thanks so much for visiting.
I am usually not a tuna fan, but your photos looks so scrumptious, you may have converted me to a Tuna lover! Happy Fourth, Shannah!
I generally shy away from tuna…especially the canned stuff. BUT this had so much flavor that you don’t even really think about the fact that it is tuna. Plus, think of all the protein 😉
I picked up the July issue at the beach and so much enjoyed reading it. I made the garlicy broccoli pasta dish this week and it’s great! My husband raved over it and I know I’ll make it again.
Oooh glad to hear the pasta dish is good. I can’t wait to try it. I am such a fan of All You…especially with all the coupons in it.
Looks sooooooooooooo good. I will give this a try. Thanks for joining Inspire Me. Hugs, Marty
This is such an easy recipe that it is definitely worth trying. Plus, it is extra healthy and mayo-less. Thanks for visiting.