Tuna Zoodle Salad with Avocado

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Is it sad that tuna salad is one of my favorite meals? It’s no secret how much I love tuna. It’s the best ever! Especially paired with zoodles. I always keep cans of tuna in the pantry to add to salads or use in wraps. Tuna is an awesome source of protein but I know how bland it can be just eating it out of the can. This Tuna Zoodle Salad with a side of avocado is pretty darn delicious and pretty simple to make.

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What You'll Need

1 zucchini
1 can tuna fish (I used Safe Catch Foods brand)
2 tsp coconut aminos
1/2 tbsp Bulletproof XCT oil
2 tbsp shredded carrots
1 green onion, chopped
1 tbsp Skout Backcountry jalapeño pumpkin seeds
1 tbsp purple cabbage, chopped
1/2 cup baby spinach
San Francisco Salt Co chili lime sea salt, to taste
1 tsp black sesame seeds
half a sliced avocado


What You'll Need To Know

zoodle 1 zucchini and toss with 1 can tuna fish, coconut aminos, 1/2 tbsp Bullet Proof XCT oil, 2 tbsp shredded carrots, 1 green onion, 1 tbsp Skout Backcountry jalapeño pumpkin seeds, 1 tbsp purple cabbage, 1/2 cup baby spinach, San Francisco Salt Co chili lime sea salt, and black sesame seeds sprinkled on half a sliced avocado.

Recipe makes 1-2 servings.

Wanna try Skout Backcountry Jalapeño Pumpkin Seeds? Use promo code 'valerie17' for 15% at check out!!

Garden Fresh Salad with Seared Tuna

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Garden Fresh Salad with Seared Tuna letsregale.com
Garden Fresh Salad with Seared Tuna letsregale.com

Searing tuna to perfection skills so on point that I'm considering adding it to my resume. I made this last week and it was absolutely delicious and so simple to make. This Garden Fresh Salad with Seared Tuna is a very healthy choice dinner or lunch and is easy and fast to make.

This salad is amazing! The tuna adds a healthy kick of protein and freshness to the salad. With its distinct flavor and its high nutrient content, tuna is one of the healthiest and most delicious types of seafood available. But, since it's low-fat content, it tends to get dry and flaky if it's cooked all the way through. (Think canned tuna.) Searing tuna is a great way to keep it moist and flavorful.

Searing tuna to perfection you have to remove excess water from the surface of the tuna. Cut the tuna into even-sized steaks if it isn't already divided this way, and pat each steak gently with a paper towel on both sides. The steaks don't need to be bone-dry, but you don't want any excess water beyond the natural moistness of the meat since tuna steams when it cooks.

Another important step is making sure to heat the oil in a pan on the stove using a medium-high or high heat for about five minutes or until pan starts smoking. The key to getting a good sear is cooking at high heat for a short length of time. Cooking tuna at too low of temperature won't give you the crispy texture you want and cooking for too long will risk drying out the inside of the meat.

What You'll Need

1lb sushi grade fresh Tuna Steaks
2 tablesoons canola oil*
1 red bell pepper, washed and chopped fine
1 red onion, sliced thin
2 stalks of celery, sliced thin on diagonal
1/2 cup washed and chopped dill
1 ripe avocado, sliced
2 small cucumbers, washed and sliced thin on diagonal
12 grape or cherry tomatoes
1 cup cooked garbanzo, or 1 can, drained and rinsed
4 cups baby arugula, washed
2 cups baby spinach
sea salt to taste
fresh ground black pepper to taste
Lemon vinaigrette
Aged balsamic (18 years or older)

What You'll Need To Know

Heat a non-stick skillet on med/high heat.

Brush the tuna steaks with a bit of olive oil and drop in pan.

Cook each side for 2-4 minutes depending on how you like your tuna steaks cooked, season with salt and pepper and set aside to rest.

Place the tomatoes, sliced onion, sliced celery, chopped dill, sliced avocado, sliced cucumber, diced red pepper, garbanzo beans, spinach and arugula in a bowl. Toss to combine it Lemon vinaigrette and set aside.

Slice your tuna steaks into stip-bite size pieces, arrange on salad, and drizzle with your aged balsamic.

Season to taste with salt and pepper.

* Use canola oil or another oil with a high smoke point, never olive oil.

Vietnamese Coleslaw Tuna Burger

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“The end of labor is to gain leisure”-Aristotle

Labor Day, the first Monday in September and the symbolic end of summer — and if you’re in San Francisco it’s practically the start of nice, sunny weather. This weekend is also the beginning of the NFL and college football seasons. NCAA teams usually play their first games the week before Labor Day, with the NFL traditionally playing their first game the Thursday following Labor Day. In high society, Labor Day is (or was) considered the last day of the year when it is fashionable to wear white.

And of course this weekend is a great time to spend outdoors with family and friends, firing up the barbecue and enjoying the weather. Instead of chowing down on fatty foods, consider making healthier choices. Try this Tuna Burger as a healthier alternative. My recipe calls for panko bread crumbs. This was my first time using Aleia's Gluten Free Panko Crumbs!

Tuna is high in vitamin B12, which stimulates the brains production of serotonin, a neurotransmitter that will help you relax even more this weekend.

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What are your plans for Labor Day Weekend?

xxo, valerie

Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.