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Rose’s Blue Tuna Salad

September 2, 2020 Recipes

Greens and blues go together in this summertime version of a tuna salad. Adding blueberries to a mix of summertime greens-lettuces and fresh green beans makes a savory, sweet and juicy salad combination. Loaded with the antioxidants and phytonutrients of blue (anthocyanins) fruit and green (lutein and zeaxanthin) vegetables makes it a nutrient powerhouse, too.


  • 1 Romaine lettuce heart, washed/dried and chopped
  • 1 small carrot, coined or shredded
  • ½ cucumber, skin intact or peeled, chopped
  • 1 medium scallion, chopped
  • ½ cup fresh green beans, halved and blanched
  • 1 tbsp sunflower seeds kernels
  • 1/4 cup fresh blueberries
  • 2 oz canned tuna, drained
  • A pinch of salt
  • 2 tbsp white balsamic vinegar
  • 2 tbsp avocado oil 


Layer lettuce, carrot, cucumber, scallion, green bean, blueberries, sunflower seeds, and tuna.

In a small bowl, mixing balsamic vinegar, avocado oil, and salt.

Recipe submitted by Rose Tucci