Chili Tuna Spiralized Spring Vegetables Salad - Chef Fun Kitchen

Chili Tuna Spiralized Spring Vegetables Salad

Spicy Tuna Spiralized Spring veggies Salad ready in 10 minutes! Spiralized Spring vegetables in no way appeared so precise! Omega rich Tuna combined with spiralized veggies in a  chili garlic sauce. Low carb and whole 30 pleasant too. Kickin’ off the month of can also smooth peasy! 

And just like that it’s greater than half way to summer season. Or greater? Gasp! Ya’ll, this ChiliTuna Spiralized Spring veggies Salad became alleged to be posted at the beginning of Spring. yes, Chili Tuna Spiralized SPRING Salad. however then.. lifestyles. existence came about. I attempted no longer to “rush rush.” I tried now not to feature extra to my plate.

Chili Tuna Spiralized Spring Vegetables Salad

I attempted to allow move and post once I ought to, with better consciousness. rather than posting simply to cram all the content material in. You get this, proper? occasionally we attempt to cram “all the matters” into our busy schedule and forget about that we are human and may’t do all of it. That’s me, me, me! I’m ready to shift consciousness. nice over amount.

Needless to mention, this Springish spiralized salad recipe is one I did no longer need to permit slip via. It’s one of those budget friendly staple recipes in our residence. A lunch (meal prep) recipe that’s ideal for the workweek. Oh, and it takes like 2 seconds to make. No cooking, entire 30 friendly, and simply simple razzmatazz (that’s phrase) TASTY.

Chili Tuna Spiralized Spring Vegetables Salad


  • 3 Sweet Baby Spring Turnips (or 2 regular turnips)
  • 1–2 cucumber (1 large or 2 small)
  • 1 tsp minced Garlic (about 3 cloves)
  • 1/4 cup to 1/3 cup chopped shallot or red onion
  • 1/4 cup paleo mayo (see notes for other options)
  • 1 tsp mustard powder
  • 1 small chili red pepper or cayenne pepper – sliced
  • 2–3 tbsp olive oil with a pinch of ground chili pepper mixed in it
  • salt/pepper to taste
  • cilantro to garnish
  • red pepper flakes or a pinch of cayenne to top
  • 5 ounces wild caught canned tuna (drained)


  1. Wash and dry your veggies.
  2. Next spiralize your turnips and cucumbers. location in a bowl collectively with a pinch of salt and cover. vicinity in refrigerator even as you're making the sauce.
  3. In any other bowl, blend together your mayo (we use paleo logo), mustard powder, lemon juice, garlic, onion, and salt/pepper (to taste). Set apart.
  4. Drain your tuna and place in a bowl to split pieces.
  5. Next mix up your olive oil with a pinch of chili pepper in it.
  6. Remove your cucumber and turnip spiralized vegetables from fridge. Drain any extra water from the bowl and pat vegetables dry with a towel. try this a few instances till water is removed.
  7. Region spiralized vegetables in a bowl and blend in mayo mixture. upload your tuna and chili red pepper to the bowl and mix again.
  8. Drizzle your olive oil with chili pepper on pinnacle. Cilantro to garnish.
  9. Extra lemon, salt/pepper, and red pepper flakes to flavor if favored.
  10. Serve. Refrigerate leftovers within the refrigerator for up to 3 days.

Featured Post

Tortellini Al Forno Recipes

This alimentary paste Al Forno formula has cheese-filled alimentary paste tossed in an exceedingly wealthy and creamy garlic Alfredo sauce....

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel