Quick & Easy Tuna Edamame Salad with Red Wine Vinaigrette


2 Tbsp. olive oil
1 Tbsp. red wine vinegar
2 tsp. whole grain Dijon mustard
1/8 tsp. kosher salt
Ground black pepper to taste
1 5-ounce can albacore tuna, packed in water, drained and flaked
1/4 cup chopped shredded carrots
1/4 cup shelled ready-to-eat edamame soybeans (or cooked from frozen)
1/4 cup diced red bell pepper
1/4 cup diced cherry tomatoes
Recipe developed by Jessica Levinson, MS, RDN, CDN


1.To make the dressing, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small mixing bowl and set aside.
2.To make the tuna salad, combine the tuna, carrot, edamame, bell pepper, and tomato in a medium mixing bowl.
3.Pour dressing over tuna edamame salad and toss to combine.

This healthy, budget-friendly Tuna Edamame Salad from Jessica Levinson, MS, RDN, CDN features canned tuna, showing that you can still get the full benefits of eating seafood twice a week without having to navigate the supermarket fish counter.

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