Mixed Greens Salad w/ Sauteed Tuna

After a late night at Kung Fu, I was in no mood to go all out and make a big dinner... so I settled on a simple salad topped with tuna made just the way I like it...

Mixed Greens Salad w/ Sauteed Tuna

Ingredients:

Mixed Greens Salad

1/8 lb. mixed greens/fresh spinach (healthy handful)

1/2 red bell pepper (diced)

1-1/2 firm tomatoes (diced)

2 tbs. flaxseed

2 tbs. Apple Cider Vinegar

Sauteed Tuna

1 tbs. coconut oil

1 can tuna (drained)

2 tbs. flaxseed

1-3 leaves fresh basil (finely chopped)

red pepper flakes (to taste)

garlic powder/salt (to taste)

black pepper (to taste)

oregano (to taste)

2-3 tbs. Low Sodium Chicken Broth

Preparation:

Mixed Greens Salad

1. Place mixed greens in a large bowl

2. Add diced bell pepper and tomatoes to bowl

3. Sprinkle flaxseeds over the top and toss with hands

4. Add Apple Cider Vinegar and toss again

Sauteed Tuna

1. Add coconut oil to a small pan on high heat

2. When oil is warm, add tuna to pan and gently stir, adding dry spices to pan, one at a time

3. Add flaxseed and chicken broth

4. Once chicken broth has begun to reduce, add basil and gently stir until tuna begins to brown

5. Turn off the heat and take tuna off of the stove.

Serving:

1. Place mixed greens salad in a smaller serving bowl and top with sauteed tuna

2. Grab a fork and dig in!

Additional Ideas:

1. You can easily substitute Pam for the coconut oil if it does not agree with you. In order to ensure the proper amount of fat is still maintained in the meal, try adding a couple of slices of avocado to the salad before topping with the tuna.

2. This serves 1, but you can easily multiply the suggested ingredient amounts in order to make it a meal for the whole family

3. Don't limit yourself to the vegetables mentioned on this particular posting. Try out other variations with zucchini, carrots, various legumes... whatever you prefer!