This healthy tuna salad comes together with just a few simple fresh ingredients and pantry staples. The key is to use good tuna and load it up with crunch and flavor using fresh ingredients you may already have on hand. Here’s what you’ll need to make it: Ahh, I hear you say again, you must buy avocados all year round – and what about all those bananas and pineapples – they cannot be grown in a non-tropical country.

Heavy - Active for much of the day, walking non-stop and carrying objects. Typical jobs: hospital/ward nurse, waitressing in a busy restaurant, cleaner, porter, labourer/construction worker, gardener, farm worker. Leisure Activity Level How to store leftover tuna salad: Transfer the prepared tuna salad to airtight containers or ziptop bags. Store in the refrigerator. Prep and chop the veggies: Rinse and drain pre-cooked beans and corn well. Again the less water, the better. Chop and dice bell pepper, red onion, jalapeno and fresh cilantro. Combine all ingredients in a large bowl. Lettuce, for serving. I always like something crunchy with my tuna salad, plus lettuce boats are the perfect vessel for serving!This super easy Mexican tuna salad or ensalada de atun is a light and delicious meal the whole family will enjoy. The clincher here is that at the time of writing, they are on sale in Tesco Ireland for a mere €5 for a bottle - normally €6.99. A little birdie told me that there are also two more offerings to be released soon in Tesco Ireland - B Fruitiful Strawberry and B Fruitiful Passionfruit - which will be only 55 calories (only 2.5 syns per glass)

Make the no-mayo salad dressing. Whisk together 2 ½ teaspoons Dijon mustard, the zest of 1 lime, the juice of 1 ½ limes, ⅓ cup extra virgin olive oil, ½ teaspoon sumac, and ½ teaspoon red pepper flakes (if you like a bit of heat). Season with kosher salt and pepper to taste. Yogurt: Regular yogurt or Greek yogurt will work in this tuna corn salad. I recommend at least 2% fat content. Extra virgin olive oil - A robust EVOO like our Hojiblanca Spanish olive oil is a good option, with its fruity notes and peppery finish.Avocado. Adding diced avocado to your tuna salad is a great way to add extra creaminess, flavor, and healthy fats! Fresh and tangy. Lime juice, cilantro, and a bit of mustard add freshness and tanginess to this delicious Mexican tuna salad. This salad is a classic combination of a few key ingredients – it must include either tuna or anchovies, eggs and green beans (see my recipe tale above…). But I always treat it as an improvisation based on what’s in the fridge and store cupboard. If I have eggs and tuna then I have the basis of a Niçoise… Dress the salad. Pour the zesty Dijon dressing all over the tuna salad ingredients and mix well. Cover and refrigerate for about half an hour. Before serving, gently mix the salad once more to redistribute the dressing.

Mexican tuna salad is a versatile recipe. You can pretty much use what you have available in your kitchen. For example, some cooks like to add a can of mixed veggies instead of corn. Some cooks like to add sour cream for it’s tang while others prefer to use Mexican crema.

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Moderate - On your feet for much of the day, either standing or occasional slow paced walking. Typical jobs: shop assistant, teacher, chef/cook, bar worker, engineer. There are so many ways to change up a simple tuna salad! Here are some other add-ins you could use for different textures and flavors: