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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 307.4
  • Total Fat: 21.1 g
  • Cholesterol: 25.5 mg
  • Sodium: 366.0 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 22.6 g

View full nutritional breakdown of Tuna and Veggie Salad, Quick Recipe Morph calories by ingredient
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Tuna and Veggie Salad, Quick Recipe Morph

Submitted by: 60SIXTY

Introduction

Use two cups of the Radish, Celery, Carrot diced combination and add Tuna, favorite seasoning, vinegar & oil. If using morphed recipe, it is quick, easy, and economical. Use two cups of the Radish, Celery, Carrot diced combination and add Tuna, favorite seasoning, vinegar & oil. If using morphed recipe, it is quick, easy, and economical.
Number of Servings: 2

Ingredients

    2 cups of prepared raw, diced veggies [ 2/3 c. radishes, 2/3 c. celery, 2/3 c. carrots]
    6 oz Tuna canned in water, drained
    2 TBS Red Wine Vinegar
    2 tsp Splenda
    1 tsp of salt free seasoning such as Italian Herbs
    2 TBS olive oil

Directions

Drain and rinse the veggies in strainer. Add to serving bowl.
Drain Tuna & add to serving bowl.
Mix in measuring cup the vinegar and choice of seasoning [Italian or your favorite salt free mixture.] Add Splenda and mix.
Add oil to the vinegar and mix. Add this dressing to the tuna and veggie mixture and stir well.


Number of Servings: 2

Recipe submitted by SparkPeople user 60SIXTY.






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Member Ratings For This Recipe

  • It was OK. I wouldn't make it again - 7/4/12

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  • Very good! - 6/29/10

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  • I'm with JBGlotz... I thought the only reason I liked tuna salad was because of the mayo. Nope! This is a perfect alteration to the standard tuna salad. I added a bit of raw onion (I <3 onion) and cheated using real sugar. Perfect! - 2/15/09

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  • I don't even like tuna that much - and - I always thought that my favorite part of any tuna salad was the mayonaise!...nice to have this recipe that is so light and tasty. thank you!!! - 1/26/09

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  • I used 2/3 c each of chopped apple, carrot and cucumber. Also used good balsamic vinegar instead of red wine. Ate 1/4 of the recipe stuffed in half a pita. . . Almost couldn't finish it all, but very delicious!! - 1/20/09

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  • It was pretty good. I didn't have all the specific ingredients so did a bit of improvising. Nice change from a tuna sandwich. Thanks! - 12/28/08

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  • Okay I wasn't sure of this one with the Splenda but my guys ate this with great gusto! I didn't have red wine vinegar used regular white and Mrs Dash herbs. Easy to make had left overs from Christmas salad that worked perfect and a dab of cottage cheese gives a calcium serving too! - 12/28/08

    Reply from 60SIXTY (12/28/08)
    I often mix in anything leftover in the refrigerator from the day or two before.


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  • loved the recipe - 12/14/08

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  • where do you find these prepared diced veggies? In the bagged fresh produce section or the freezer section? - 12/13/08

    Reply from 60SIXTY (12/28/08)
    I prep my produce either on shopping day or the day after & measure out of it. I have a tupperware bowl that holds this quantity, prepped by me:
    2 cups diced celery
    2 cups diced, peeled carrot
    2 cups diced radishes
    lemon juice diluted in water to keep from spoiling.


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  • I really like this one. - 12/13/08

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