Tuna spinach salad with tomatoes and mozzarella is a light, fresh and healthy lunch! Serve it as a lettuce wrap, regular wrap, with crackers for snacking, or make it into a melt with extra cheese on top!
Check out this new VIDEO for my current lunch time favorite!
Happy first full day of spring break, my friends!
The family and I have been in Charleston, S.C., the past few days.
I had a conference to kick off spring break (but don’t feel bad for me, it was a food blogging conference, which is pretty much the best kind ever!). And now we’re in Florida for the week at the beach with my in-laws. (Another don’t feel bad for me – I have amazing in-laws!)
Sunshine all around, toes in the sand, pretty ocean views and two kiddos who are happy, happy campers.
And bonus, grandparents at the ready who are more than happy to keep the kids while the hubs and I venture out for some alone time here and there!
I know, I know… #lifeisgood #sospoiled
But because I took the week off from my day job as a health and nutrition editor and because I want to be at least semi on vacation from work on this here blog, I’m gonna keep things short today and only be checking in sporadically this week.
I hope you’ll forgive me.
But I couldn’t not bring you something at all this week. So in honor of spring and beach time, I’m bringing you one of my favorite light + healthy lunches. 💚
This tuna spinach salad with tomatoes and mozzarella cheese is perfect for a quick lunch on a busy day. Or you can make it ahead for tomorrow. 👍
Either way, it’s a great way to get in some extra seafood (which they say we should all be eating AT LEAST twice a week) as well as some veggies.
The Greek yogurt and lemon bring creaminess as well as tartness, and the tomatoes give it a great juicy, fresh pop of flavor. Score!
The toughest part is deciding how to serve this…
Serving ideas for tuna spinach salad:
- I usually make it a lettuce wrap or wrap it up in a whole wheat tortilla for a super light and healthy lunch.
- Sometimes I just add crackers and snack away, particularly if I’m working at my desk.
- My husband prefers – and so do I when I’ve got a few extra minutes – a tuna spinach salad melt. Just pile up the tuna salad on a whole wheat English muffin or some bread, add extra mozzarella cheese on top and pop it under the broiler for a couple of minutes. (Watch closely so it doesn’t burn!) You’ve got an oooey, gooey, cheesy, melty delicious open-faced sandwich. #lunchtimewin
- You can also add some hot sauce to this when serving for a spicy little kick – you know I love me some hot sauce 🌶💃❤️
Hope you all have a wonderful week! I’ll be back in the real world next week and back with some more recipes then!
- 1 (5 oz.) can chunk light tuna, well drained (4 oz. dry weight)
- 1 cup fresh baby spinach, roughly chopped
- 1/3 cup plain Greek yogurt (see notes)
- 1/4 cup shredded mozzarella cheese
- 1 Roma tomato, seeded and chopped
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Combine all ingredients in a bowl until well mixed. Season to taste with extra salt and pepper and serve!
I use non-fat Greek yogurt, since that’s what we have on hand. You could also substitute mayonnaise if you prefer.
You could substitute halved cherry or grape tomatoes for the Roma tomato if you prefer. You need about 1/3 - 1/2 cup.
We like this served in a wrap or lettuce wrap, with crackers, or as a warm open-faced tuna melt with extra mozzarella cheese melted on top.
Amount Per Serving: Calories: 157 Total Fat: 7g Saturated Fat: 4g Cholesterol: 44mg Sodium: 422mg Fiber: 1g Sugar: 3g Protein: 21g