Easy Tuna Bean Salad

Sorry for the hiatus in posting – I was out of town last weekend for a work related trip. While away, I managed to get in a couple workouts at the hotel fitness room. I did one 5-mile run:

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And I also got in a 45 minute elliptical workout. I was staying at a Hilton, and the fitness center had the essentials but nothing fancy: two treadmills, two ellipticals, two bikes, and some dumbbells.

When I got home, I was very ready to return to normal eating (food on vacation is fun for a little, but I like to return to my regular routine). I decided to make some tuna bean salad for lunches during the week. This recipe was really easy, took about 10 minutes to put together, and will provide healthy and delicious lunches all week! This is all you need:

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One large can of cannellini beans, one can of tuna, plain greek yogurt, dijon mustard, and capers. I drained and rinsed the beans, drained the tuna, and combined them in a bowl. I topped them with about 1/4 cup of chobani (generously portioned), one tablespoon of dijon mustard, and approximately 1.5 tablespoons of drained capers:

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Mix it all up:

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Divide into four lunches (I put my tuna salad over spinach):

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Top with tomato:

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And eat yummy lunches all week! When I bring these to work, I’ll also bring some pita and hummus to eat with.

Curry Tofu Salad

Several months ago I had a tofu curry salad from the salad bar at Whole Foods. It was absolutely delicious! That may have been partly due to the fact that the Whole Foods salad was ridden with mayonnaise (just because their version is vegan, I don’t think that makes it healthy…). Regardless, since that meal I have been wanting to my make own tofu curry salad in a lower-fat way. Today was the day! (full recipe and method below)

First, cook one package of extra firm tofu in a skillet until the edges are browned.


Meanwhile, chop two carrots, two celery sticks, and 2 green onions.


Add raisins, chopped almonds, curry, cayenne, ginger, garlic, and a splash of apple cider vinegar.


Finally, add yogurt, lemon juice, and tofu, stirring until combined. Divide into three containers and enjoy for three easy lunches or dinners!


Tofu Curry Salad
makes three servings
- one package extra firm tofu
- 2 green onions, chopped
- 2 carrots, diced small
- 2 large celery stalks, diced small
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 1 tsp fresh ginger
- 1/2 tsp minced garlic
- 2 teaspoons curry powder
- dash cayenne
- splash apple cider vinegar
- hefty squirt of lemon juice
- 1/4 cup non-fat plain yogurt
Cut tofu into small squares and cook in a skillet until the edges are browned. 
Mix all other ingredients in a large bowl and stir to combine. 
Once the tofu is slightly cooled, add to bowl. 
Divide into three servings and enjoy!

Although the ingredient list might look a little long, it is actually extremely simple to make – primarily because nearly all of the ingredients simply need to be mixed together. This is a quick way to make grab-and-go lunches for the week. I plan to bring it to work with a tortilla and piece of fruit for lunch!