Veggie Packed Tuna Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
3 Cans of Tuna in water (drained)4 Celery Stalks (chopped very fine)4 Large Carrots (Chopped very fine)4 Scallions (chopped very fine)2 tsp Garlic Powder1 Cup of parsley (washed & Chopped finely)4 tblsp of Mayo (you can use less if you want)Juice of 1 lemon1 square inch of fresh giner chopped very fine.salt optional
The key is to chop everything very fine. It takes a little time so prepare ahead.
Mix well all ingredients in a large bowl. You can eat it right away or store it in the refrigerator and have it during the coarse of 3 or 4 days.
For the purpose of the recipe I divided this into 6 portions but I like to keep mine in the fridge and eat it whenever I am hungry.
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BARSAL14.
Mix well all ingredients in a large bowl. You can eat it right away or store it in the refrigerator and have it during the coarse of 3 or 4 days.
For the purpose of the recipe I divided this into 6 portions but I like to keep mine in the fridge and eat it whenever I am hungry.
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BARSAL14.
Nutritional Info Amount Per Serving
- Calories: 177.7
- Total Fat: 8.0 g
- Cholesterol: 28.3 mg
- Sodium: 160.6 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 3.8 g
- Protein: 2.0 g
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