RecipeVeggie Tuna Salad
- 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
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
- • 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.
