Mediterranean Tuna Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 (6-oz) cans Chunk Light Tuna packed in water, drained1 sweet Red Bell Pepper1/3 of an English (or hothouse) Cucumber1/2 of a medium Onion1 stalk Celery1 medium Carrot4-6 Midget Gherkins (Sweet Pickles)1 Lemon2 tbs Light Mayonnaise1 tbs Extra Virgin Olive Oil1/3 cup chopped Fresh Parsley1 dash Salt1 tsp Black Pepper
Place drained tuna in a medium mixing bowl, set aside.
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 .
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 .
Nutritional Info Amount Per Serving
- Calories: 182.8
- Total Fat: 6.8 g
- Cholesterol: 26.3 mg
- Sodium: 443.2 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 2.0 g
- Protein: 21.2 g
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