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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 191.3
  • Total Fat: 10.6 g
  • Cholesterol: 163.2 mg
  • Sodium: 418.3 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 17.9 g

View full nutritional breakdown of Chopped Tuna Salad calories by ingredient
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Chopped Tuna Salad

Submitted by: GIJOEBRO
Chopped Tuna Salad

Introduction

This isn't just your regular tuna salad. It's tuna salad with a twist...lettuce! I never understood how you can call something a salad wihout lettuce, so here's my answer to that...add some! :-)

You can use other healthier blends of lettuce too, but iceburg is used here to show the least nutritional value. If you're not worried about the carbs add diced cucumber with or without skin (skin has more carbs).
This isn't just your regular tuna salad. It's tuna salad with a twist...lettuce! I never understood how you can call something a salad wihout lettuce, so here's my answer to that...add some! :-)

You can use other healthier blends of lettuce too, but iceburg is used here to show the least nutritional value. If you're not worried about the carbs add diced cucumber with or without skin (skin has more carbs).

Number of Servings: 5

Ingredients

    StarKist Chunk Light Tuna in Water, 12 oz can
    Red Ripe Tomatoes, 1 medium whole
    Sweet Relish, 2 tbsp
    Portmann's Real Mayonnaise, 3 tbsp
    Burman's Yellow Mustard, 1 tsp
    Eggs, 3 large
    Green Peppers (bell peppers), 1/4 cup, chopped
    Onion 1/8 cup chopped
    Pepper, black, 1/2 tsp
    Pepper, red or cayenne, 1/2 tsp
    Goya Adobo or seasoning salt, 1/4 tsp

    Iceberg Lettuce (salad), 1 head, small


Directions

Makes about 4 servings

1. PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat to boiling .Boil for two minutes and REMOVE from burner. COVER pan.
2. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
3. While eggs are cooking. RINSE, then. CHOP tomatoes, onions, green peppers, and lettuce.
4. DRAIN eggs, let cool (you can use cold running water), peel shell and dice.
5. DRAIN tuna. In large bowl MIX tuna, eggs, mayonnaise, mustard, relish, onions, green pepper, adobo, black and red pepper.
6. COMINE tuna salad mix with chopped lettuce and tomato STIR and enjoy.

PS. If making this salad for a to go lunch, keep tuna salad mix separate from lettuce and tomato until ready to consume. If you like a little more kick, add jalepeno peppers.

Number of Servings: 5

Recipe submitted by SparkPeople user GIJOEBRO.






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