tuna salad on lettuce bed

Tuna Salad

Add flavor to canned fish with this versatile recipe. Make the base then choose your serving style.
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Course Lunch & Dinner
$1.11 per serving
Servings 1 cups

Ingredients
 

  • 2 5-ounce cans water-packed tuna (drained)
  • ¼ cup plain low-fat yogurt
  • ¼ cup light mayonnaise
  • 1 Tablespoon onion (finely chopped)
  • 2 Tablespoons celery (finely chopped)
  • 1 Tablespoon dill pickle relish or chopped dill pickle (optional)

Instructions
 

Make the Base

  • Combine all ingredients except tuna and mix until well blended.
  • Drain tuna and flake apart with fork.
  • Add tuna and mix well.

Choose How to Serve

  • Salad: Scoop onto crisp lettuce leaves or other salad greens.
  • Lettuce wrap: Scoop tuna onto a crisp lettuce leaf and roll.
  • Stuffed tomato: Wash a fresh tomato and cut into quarters nearly through. Spread open and scoop tuna on top.
  • Sandwich: Spread tuna onto whole-grain bread and top with second slice of bread.
  • Tuna Melt: Spread tuna onto whole-grain bread or English muffin. Sprinkle with shredded low-fat cheddar cheese. Put on a baking sheet and cook in a broiler, electric skillet, or microwave until cheese is melted.
  • Wrap: Spread tuna on CNP Tortilla or whole-wheat tortilla. Roll.

Notes

Variations
  • Salmon Salad: Replace tuna with canned salmon.

Nutrition Label

Serving: 0.5 cup
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