Mediterranean Tuna SaladSubmitted by: LILYBYTHEWATERS
IntroductionInspired by the time I spent in Spain as a child, enjoy this healthy version of tuna salad on a whole wheat pita with lots of fresh baby spinach for a nice crunch. Inspired by the time I spent in Spain as a child, enjoy this healthy version of tuna salad on a whole wheat pita with lots of fresh baby spinach for a nice crunch.
2 (6-oz) cans Chunk Light Tuna packed in water, drained
1 sweet Red Bell Pepper
1/3 of an English (or hothouse) Cucumber
1/2 of a medium Onion
1 stalk Celery
1 medium Carrot
4-6 Midget Gherkins (Sweet Pickles)
2 tbs Light Mayonnaise
1 tbs Extra Virgin Olive Oil
1/3 cup chopped Fresh Parsley
1 dash Salt
1 tsp Black Pepper
Finely dice or chop all of the vegetables and the pickles (you can save time by using a food processor if you wish). Add the vegetables to the tuna in the bowl.
Cut the lemon in half and add the juice of one half to the tuna and vegetables. Cut the other lemon half into wedges or slices to use as a garnish (if serving tuna salad as a dip for pita wedges or crackers).
Add Parsley, Mayonnaise, Olive Oil, salt, and pepper. Stir until just combined.
Serve in a whole wheat pita with baby spinach for a light and easy lunch or with crackers or pita chips as a colorful and nutrient-rich dip. Makes enough tuna salad to serve 4.
Number of Servings: 4
Recipe submitted by SparkPeople user LILYBYTHEWATERS.