Green Peas and Tuna Salad

I hadn’t eaten much green peas over the last couple of years, for green peas are part of the legume family and as such, they don’t typically get invited to paleo parties… Being the good girl that I am, I had pretty much crossed them off my diet, but then I sort of got this craving for the tiny little green things.

Surely I could indulge just this once, right? I started digging for a little bit of information on the subject, and as it turns out, peas happen to be a perfectly acceptable paleo indulgence!

YES! I almost immediately went out and bought a bag: I knew exactly what I was going to make with my peas: I was going revisit an old salad recipe that I came up with years ago, only I would kick it up a notch this time (read: add protein to it!).

This Green Peas and Tuna Salad turned out to be so darn good, so refreshing and so super easy to make, I have been obsessed with it and ate it four times over the course of a single week. Mind you, with the crazy heat wave that just hit us, this was exactly what the doctor ordered.

Speaking of doctor, now that my knee is doing better and that I’m finally off my crutches, I’ve been having a lot of fun playing with my brand new toy. Indeed, I recently got me a shiny new Canon 5D Mark III camera, equipped with a fixed 50mm f/1.4 lens… Wow! What a machiiiiine!

This is one serious upgrade from my previous camera. All I can say is that the MarkIII is a very SOLID piece of equipment and I think this is the beginning of a long-lasting love story.

I must admit that I flipped a bit when I clicked the “place order” button and my stomach was tied up in a knot for a couple of days after that, but now that the initial shock is passed, I’m really happy with my purchase after all.

I’ve been taking millions of pictures of my baby grand-daughter, and now that I’m getting more comfortable with the controls, I’ve finally turned that objective towards my plate. I think I managed to snatch some decent pictures of my food with my new pricey little black box.

Give me a couple more weeks, and I should be in full control!

Until then, let’s make some food, shall we? 

My favorite way of cooking frozen peas is by throwing them quickly in about 1/4 cup of salted water. I leave them in there for roughly one minute or until they turn a beautiful vibrant green and are heated all the way through. You don’t need to cook them any longer than that. If you do, you run the risk of them turning some shade of suspicious brown on you, which is not all that appetizing.

As soon as the peas are good and hot, rinse them under cold running water to cool them down and stop the cooking, then drain them well.

Then transfer them to a large mixing bowl, add all the other ingredients for the salad and set that aside for a few moments.

Now time to make the dressing. This won’t take long at all, you’ll see.

Simply put all the ingredients in a small mixing bowl and then mix well with a flat whisk or fork until well combined and creamy.

I chose to use plain Greek yogurt to make my dressing, for the added protein, but if you don’t do dairy, feel free to use a non-dairy yogurt alternative, such as coconut, or almond.

Pour the creamy dressing over the salad and toss delicately until all the ingredients are evenly distributed and coated in the dressing; Transfer your beautiful salad to a serving plate, garnish with a few endive leaves, chopped herbs and walnuts and serve without delay.

This recipe makes a very large and generous salad, so there’s a chance that you may find it in you to share it with someone you particularly appreciate.

Notice that I did say “may”…

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Green Peas and Tuna Salad

Servings: 1

Ingredients

Salad

• 1 can wild caught albacore tuna, drained
• 1 cup frozen green peas, cooked and cooled*
• 2 tbsp capers
• 2 mini seedless cucumber, diced
• 1 medium Belgian endive, julienned
• 1 green onion, sliced
• 1 cup shredded iceberg lettuce
• 1/2 cup alfalfa sprouts
• 1 tbsp chopped raw walnuts

Creamy Dressing

• ¼ cup plain Greek yogurt, use non-dairy for strict paleo
• 1 clove garlic, minced
• 1 tbsp white balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp chopped fresh thyme
• 1/4 tsp Himalayan salt
• 1/4 tsp freshly ground black pepper

Instructions

• Place all the ingredients for the salad in a large mixing bowl and set aside.
• Now make the dressing: put all the ingredients in a small mixing bowl and mix well with a flat whisk or fork until well combined and creamy.
• Pour the dressing over the salad and toss delicately until all the ingredients are evenly distributed and coated in the dressing.
• Transfer to a serving plate, garnish and serve.
  

Notes

*To cook the frozen peas, bring about 1/4 cup of salted water to a boil. Dump the frozen peas in and cook them for about one minute or until they turn vibrant green and are heated all the way through. Rinse them under cold running water to cool them down and stop the cooking, then drain well.

Author: Sonia! The Healthy Foodie

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