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  • 1/4 cup canola mayonnaise
  • 1/4 cup chopped sun-dried tomatoes in oil (drained)
  • 2 tablespoons minced red onion
  • 2 tablespoons minced flat-leaf parsley
  • 1 medium clove garlic (minced)
  • Pinch of cayenne pepper
  • 1 (6-ounce) can solid white tuna (drained well and flaked)
  • 1 (4- to 5-ounce) can boneless, skinless sardines (drained and chopped)
  • 1 cup arugula leaves
  • 4 cups mixed salad greens
  • 2 small Roma tomatoes (chopped)
  • 1/2 cup chopped walnuts (toasted)

Sardine and Sun-Dried Tomato Salad

Lisa Turner | Delicious Living
  • Serves: 4 people
  • Calories per serving: 335

Sardines contain the same inflammation-taming fats as salmon but are less expensive. Pairing sardines with tuna tones down their concentrated flavor; adjust the ratio if you like a pronounced taste. For a tuna-melt twist, spread this salad on sliced whole-grain bread, sprinkle with chopped tomatoes, and broil until hot.

  1. In a medium bowl, combine mayonnaise, sun-dried tomatoes, onion, parsley, garlic, and cayenne pepper. Gently stir in tuna and sardines; season with salt and pepper.
  2. In another bowl, toss arugula, greens, and tomatoes. Divide among four plates. Top with fish salad and walnuts.

PER SERVING: 335 cal, 25g fat (10g mono, 13g poly, 2g sat), 64mg chol, 21g protein, 9g carb, 3g fiber, 460mg sodium

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