Tuna Salad
Add flavor to canned fish with this versatile recipe. Make the base then choose your serving style.
$1.11 per serving
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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