Healthy Tuna Salad (Pre-Op)
- Time: 10 minutes
- Servings: 1
- Stage: Pre-Op
INGREDIENTS:
- Quinoa, cooked - 1/2 cup (93 grams)
- Tuna, canned, cooked - 4 oz or 115 grams
- Cucumber - 1/2 medium (150 grams)
- Red onion - 1/4 medium (38 grams)
- Olive oil - 1/2 tbsp (7 grams)
- Lemon, juice only - 1/4 medium (12 grams)
- Sea salt - 1/8 tsp
- Black pepper, freshly ground - 1/8 tsp
INSTRUCTIONS:
- Cook the quinoa if using uncooked.
- Drain the tuna. Chop the cucumber and red onion. Mix the olive oil, lemon juice, salt and pepper in a small bowl.
- Add everything to a bowl, mix and enjoy!
*Note: Quinoa is best used cold for this recipe. Stays fresh in the refrigerator for 2-3 days.
NUTRITION FACTS per serving:
- Calories 320
- Protein 28 grams
- Carbs 31 grams
- Fat 10 grams
- Fiber 4 grams
- Sugar 6 grams
- Iron 22% DV
- Calcium 7% DV
- Sodium 25% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Please note that this recipe if for future gastric sleeve patients that need to lose weight before their surgery. Do not follow this recipe if you already had your surgery.
Tags: dairy-free, soy-free, gluten-free, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.