[Meatless Monday] Confetti Tuna Salad for One

If you're anything like me, the weekend was jam-packed with outside activities. This Saturday was the Monument Avenue 10K in Richmond, a huge and spirited event that practically the entire city partakes in. The course was lined with vibrant budding trees and enthusiastic fans. It was truly a southern spring morning at its finest. I was especially thankful that my sister Cherie came down for the weekend to run it; not much else refreshes and puts me at ease like quality sister time. Sunday afternoon included a run to the James River, where Boyfriend and I soaked up some rays with friends until the evening breeze beckoned us in to dinner...

Along with all this wonderful spring weather comes my desire (and need) for meals that are quick-and-easy, fresh, and flavorful. And as a single young adult, it certainly helps when a meal has cheap ingredients to boot! All of these requirements are met with this colorful spring tuna salad. 

Both the corn and peas were frozen, and I buy my tuna in individual pouches. Read: affordable and always on-hand. And because all the ingredients have their own great flavors, little needs to be done in the way of seasoning and dressing. I used a bit of Dijon mustard for a binder, as well as to tie the sweet / salty notes together. There's something very admirable about a condiment's ability to do that ;)

Happy fresh start,

EASY Confetti Tuna Salad for One

Serving: 1 individual salad (can be doubled)
 

2-3 ounces tuna in oil (I used 1 2.6 packet chunk light tuna in sunflower oil)
1/3 cup sweet corn, steamed and cooled
1/3 cup green peas, steamed and cooled
1/3 cup carrots, shredded or finely chopped
1/2 tablespoon Dijon mustard
2 cups fresh spinach or greens for serving
Optional:
1/2 tablespoon mayonnaise (may want to add if you used tuna in water instead of oil)
1/2 teaspoon fresh parsley 

• Fold together first 5 ingredients in a small mixing bowl (mayo and parsley optional in this step). In a separate bowl or plate, place greens and top with tuna salad. Serve immediately or tuna can be stored in fridge for about 3 days.