This is a quick and easy recipe that you can use for a light weekend lunch.
The tuna brings the protein, omega 3, selenium, zinc, phosphorus, iron, choline, B12, B6, B5 and niacin while the spinach fills in the thiamine, B2, folate, A, and vitamin K while the bell peppers boost the vitamin C.
One serving provides 160 calories, 27 g of protein, 1 gram of fat and 6 g of net carbs.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 95 g tuna
- 50 g spinach
- 1/2 red bell pepper
- 50 g cucumber
- 1 small tomato
- 1 tbsp mung bean sprouts
- 1 tbsp alfalfa sprouts
- Wash and slice all the vegetables and leaves into bite side salad bits.
- Place into sealable containers (if taking to work) or place in a bowl if eating immediately.
- Add fresh or canned seafood.
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