Lemon Tuna Noodle Salad
Comin’ back at you with another 6 week challenge recipe. This one was a lunch favorite for me. It’s super simple, but packs a lot of flavor. There are only a few ingredients, all of them simple and plain. This is clean eating at its best.
This is also one I played around with a lot. I put the most photogenic version up here. The wilted spinach with the flaked tuna and the noodles certainly looks good – and it tastes good too. But I have also done this with beets, tomatoes, and unwilted spinach as sort of a salad base. All the variations were good.
If you’ve never wilted spinach before, it’s super easy. Just throw it in a frying pan with a little lemon juice and the burner on medium. The lettuce will lose size and start to wilt. Let it go until you’re happy with the result, then remove it. Wilted spinach is best eaten right away, so this is not one that will keep very well in the fridge.
If you’ve missed the other 6 Week Challenge recipes, click here!
Lemon Tuna Noodle Salad
Ingredients
- 1 can tuna
- 1 cup spinach
- 1/2 cup elbow noodles, cooked
- lemon juice
- lemon pepper salt
Instructions
- Wilt spinach over medium heat.
- In a bowl, combine noodles, tuna, and wilted spinach.
- Add lemon juice and lemon pepper salt to taste.
- Enjoy! Serves 1.
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