RecipeVeggie Tuna Salad

Nutrition Facts
Amount per Serving
  • Calories: 220
  • Protein: 34 g
  • Total Fat: 5 g
    • Saturated Fat: 0.5 g
    • Unsaturated Fat: 4.5 g
  • Cholesterol: 80 mg
  • Total Carbohydrate: 9 g
  • Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Dietary Fiber: 2 g
  • Sodium: 790 mg
Take Note

Contains Egg

Looking for a quick and easy lunch in a crunch? I give classic tuna salad a colorful (and healthful) spin by tossing in some fresh, crispy veggies. Then, I do a quick mix and stir with the light mayo and lemon juice for added pizzazz and to create a super satisfying mid-day meal. I like to serve it on a bed of fresh spinach leaves (oh hello, nature’s multivitamin!), but you can also opt for a toasted English muffin or whole grain roll. Total lunch love.

  • Prep time
  • Total Time
This recipe makes 1 serving
  • • 1 can light tuna (packed in water), drained
  • • ½ carrot, peeled and finely diced
  • • ½ stalk celery, finely diced
  • • ¼ red bell pepper, finely diced
  • • ¼ yellow bell pepper, finely diced
  • • ½ scallion (green onion), minced
  • • 1 tablespoon reduced-fat mayonnaise
  • • ½ teaspoon lemon juice
  • • 2 to 3 cups spinach leaves
  • • Tomato slices

In a medium bowl, flake the tuna into small pieces with fork. Add the carrot, celery, red and yellow pepper, scallion, mayonnaise, and lemon juice, and mix well with a fork.

Line a plate with the spinach and tomato slices and place the tuna mixture on top.


Try my Parm and Pepper Egg White Salad.