Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette
This recipe is delicious during the spring. Even asparagus haters love this one. They do!
Read MoreGreen Goddess Tuna Salad
Drescription
Canned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids. Salmon, sardines or mackerel would work just as well in this quick recipe. Use the remaining herb sauce as a dressing for salads or grain bowls, as a spread on sandwiches or as a dip for vegetables. This recipe is easily doubled to make a big batch to meal-prep for the week. Serve on bread, in a wrap, over a bed of greens or scooped up with your favorite chips, crackers or cucumber slices.
Ingredients
- 1 large clove garlic, peeled
- 1/2 medium shallot, peeled
- 1 cup fresh herbs with tender stems, such as dill, cilantro, basil, parsley and/or chives, plus more for garnish
- 1/2 cup lemon juice or lime juice
- 1/4 cup extra-virgin olive oil
- 1/4 cup whole-milk plain strained yogurt, such as greek-style
- 1/2 teaspoon salt
- 1/4 teaspoon honey
- 1/8 teaspoon ground pepper or crushed red pepper, plus more for garnish
- 2 (5-oz.) cans no-salt-added water-packed tuna, drained
Directions
- Place garlic in a food processor; pulse until chopped, about 5 seconds. Add shallot; pulse until chopped, about 5 seconds. Add herbs, lemon (or lime) juice, oil, yogurt, salt, honey and pepper (or crushed red pepper); process until totally combined and smooth, about 1 minute, scraping down sides as needed.
- Place tuna in a medium bowl and gently flake with a fork. Pour half of the dressing (about 1/3 cup) over the tuna; stir to combine. (Reserve the remaining dressing for another use.) Garnish with herbs and pepper, if desired.
