Healthy Tuna Salad
Healthy Tuna Salad, also known as veggie tuna salad, is packed with crunchy and colorful fresh veggies, and since it's made with light mayo and Greek yogurt, it's a lighter alternative to classic tuna salad.
Servings: 4
Ingredients
- 3 5-ounce cans solid water-packed tuna well drained
- 1/2 cup (50g) finely diced green onion
- 3/4 cup (75g) finely diced red cabbage
- 3/4 cup (100g) minced carrot food processor or box grater works great
- 3/4 cup (100g) finely diced red bell pepper
- 1 teaspoon celery seed
- 2 teaspoons soy sauce
- 1/2 cup (120g) light mayonnaise
- 1/2 cup (120g) greek yogurt plus more as needed
- salt and pepper to taste
Instructions
- Drain the tuna cans of their water as much as possible.
- Place the tuna, green onion, cabbage, carrot, and bell pepper into a large bowl and thoroughly mix in the celery seed and soy sauce. Let sit for 10 minutes before adding the mayo and Greek yogurt.
- Add the yogurt and mayonnaise and mix well. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate overnight.
- The next day, strain the tuna of all the accumulated water. Add more mayo/yogurt as required and serve. Enjoy!
Notes
- Make it way better. It is recommended to refrigerate overnight. The flavor will be much better and the tuna salad can be thoroughly drained to remove excess water.
- Mix up the vegetables. Any vegetable can be used. Finely diced or shredded cauliflower and broccoli both work well.
- Yogurt/Mayo ratio. Greek yogurt and mayonnaise can be used interchangebly for this recipe.
- Leftovers. Healthy tuna salad can be saved in the fridge for up to 3 days.
Nutrition
Calories: 282kcal | Carbohydrates: 9.2g | Protein: 34.3g | Fat: 11.4g | Saturated Fat: 2.4g | Cholesterol: 65mg | Sodium: 820mg | Fiber: 1.6g | Sugar: 4.1g | Calcium: 69mg | Iron: 2mg
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