There’s a lot of talk these days about tuna being so bad for you because it contains mercury. But I LOVE tuna. Some day, if some scientist were to test my DNA they’d probably find tuna DNA mixed in! I love tuna so much I’m willing to pay more (a lot more) for a jar of wild pole caught premium tuna filets packed in olive oil. The taste and texture are incredible. The mercury content is much lower than the net caught mush you find in most cans of tuna. It’s like a tuna filet mignon instead of steak.
One of the simplest and easiest ways to make a super healthy power lunch that doesn’t weigh you down and lets you get through the afternoon feeling recharged instead of feeling like you need a nap is this super simple tuna and lemon salad.
Place 2 or 3 handfuls of your favorite salad greens (loaded with vitamins, minerals and antioxidants) in a large bowl. Place the entire jar of tuna filet (lean, clean protein) including the olive oil (both are great sources of omega 3 fats), on top of the greens. Squeeze the juice of a half of a lemon on top (a great source of Vitamin C). Sprinkle with salt and pepper.
That’s it. That’s all there is to it. Minimal prep with maximum return. Your body {and your digestion} will thank you for it.
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