Tuna and Anchovy Salad with Sprouts, Sauerkraut and Pistachios

Tuna and Anchovy Salad with Sprouts, Sauerkraut and Pistachios

it is hard to find the time to cook sometimes so it's important to have some arsenal ready to go. This recipe is particularly good for a week day lunch, or dinner if you prefer to prep only and not actually cook.  

It works as a Lean Day recipe--but strictly speaking modify it only by not adding the pistachios, or the cacao nibs in the smoothie.  

The anchovies are best used sparingly and mixed in well so the salty flavour is blended--and they are optional of course. They do provide an extra source of calcium, protein, essential fatty acids, iron, magnesium, phosphorous, potassium, sodium, zinc, and Vitamins B,A,E, and K. Phew! Not to mention variety!

If you are like me--busy but like to cook and eat healthy food--you may find this so good that you keep a stock of the tuna, anchovies and nuts in your pantry and the sauerkraut in the fridge at all times so you don't get tempted to say that you have 'nothing to cook', and then say, 'let's order takeaway' when you just don't have to!  :) 


For the blended tuna part:

Tinned tuna - in water, but drained

Anchovies - chopped (optional) 



Sesame seeds


Olive oil

Apple cider vinegar

Himalayan salt and pepper


Salad Base:

Salad leaves

Small tomatoes - whole 

Avocado - diced


Salad top:


Kim chi or Sauerkraut



if you followed the above ingredient list it is now very easy. Place the base salad together and into the serving bowls. Mix the blended tuna part on top, and add the topping layer to match the photo. Finish with salt and pepper. Enjoy! 

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