Veggie-full Tuna Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 74.1
  • Total Fat: 3.3 g
  • Cholesterol: 16.3 mg
  • Sodium: 178.2 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.4 g
  • Protein: 6.7 g

View full nutritional breakdown of Veggie-full Tuna Salad calories by ingredient


Introduction

I add raw carrots and celery to my tuna salad, and forego any hard boiled eggs. With the low-sodium tuna I can make a tasty treat that doesn't blow my salt for the day. I add raw carrots and celery to my tuna salad, and forego any hard boiled eggs. With the low-sodium tuna I can make a tasty treat that doesn't blow my salt for the day.
Number of Servings: 4

Ingredients

    Low-sodium (or very low sodium) canned Tuna (2 cans)
    Kraft Mayo with Olive Oil - 3 Tbsp
    Sweet Pickle relish - 2 Tbsp
    Chopped Carrots (raw) - 2 carrots (about 1/3 cup)
    Chopped celery (raw) - 2 stalks (about 1/3 cup)

Tips

For best results, let this salad sit for 1-2 hours to have the flavors combine.
We love to serve this on Wasa Crispbread for a delicious and lower-calorie lunch.


Directions

Chop veggies. Combine all ingredients using a fork to stir. Keep refrigerated.


Serving Size: 4 approx half-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHANGETHEGARDS.