Archive | October 10, 2011

Freestyle Tuna Salad

Today wasn’t bad… For a Monday:)

Maybe it was the interesting discussion about bananas I heard on the radio. Apparently there are over 1000 types of bananas! The US only has one:(

Maybe it was my killer arm workout. My arms felt like jelly by the end… But in a good way. Maybe it was the 3 minutes of Continuous bicep curls.

Or maybe it was Ryan’s dinner recipe. When he cooks at work for his co-workers on night shift, They call him the freestyler. He just throws things together…and it tastes delicious.


It was so colorful!

And I loved that it incorporated so many veggies.



It was the perfect Monday meal.

Freestyle Tuna Salad
This is a flexible yet delicious salad. You could easily mix up the veggies or spices to use whatever you have on hand.

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

1 head broccoli, chopped
1 handful cilantro, chopped
1 jalapeño, chopped, seeds removed if desired
1/2 red onion, chopped
1 can diced tomatoes, drained
1 cup corn
3 cans tuna, drained
1/3 cup light mayo
Salt and pepper to taste

Combine broccoli, cilantro, jalapeño, red onion, and tomatoes. Roast the corn in a skillet with salt and pepper. Add the corn to the other veggies. Flake the tuna with a fork and add it to the bowl. Stir in the mayo and season to taste. Dig in!


I ate mine with a whole wheat pita.


Question: Do you normally follow recipes, or “freestyle?”