A healthy and mayo-free tuna salad made with sustainable albacore, char-grilled veggies, and Israeli couscous. All tossed in a homemade lemon and fresh herb champagne vinaigrette. It's your new go-to salad all spring and summer long!
Course Entree, Salad
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
1can (5 ounces) Wild Selections Solid White Albacore Tuna in Water
Prepare couscous according to package directions and set aside. Prepare the vinaigrette dressing and set aside.
Preheat the grill to medium heat. Place the sliced veggies in a large bowl, coat each slice with a little olive oil and season with a little salt and pepper. Grill the vegetables until all sides are charred and tender, about 5-10 minutes. Remove to a cutting board to cool slightly.
Cut the vegetables into ½ inch cubes and place in a large bowl. Add the cooked couscous, the dressing, and the chopped green onions and stir well. Add the tuna and lightly toss. Serve immediately or cover and keep refrigerated until ready to eat (up to 2 days)