Recipe

Veggie Tuna Salad

Use light instead of albacore white canned tuna to get all the nutrition without too much mercury. Chopped peppers and carrots add beta carotene and vitamin C. Serve it on a bed of fresh spinach leaves for an added blast of lutein.

Use light instead of albacore white canned tuna to get all the nutrition without too much mercury. Chopped peppers and carrots add beta carotene and vitamin C. Serve it on a bed of fresh spinach leaves for an added blast of lutein.

  • Prep time
  • Total Time
This recipe makes 1 Serving
Ingredients:
  • 1 can light tuna (packed in water), drained
  • 1/2 carrot, peeled and diced
  • 1/2 stalk celery, diced
  • 1/4 red bell pepper, diced
  • 1/4 yellow bell pepper, diced
  • 1/2 scallion (green onion), minced
  • 1 tablespoon reduced-fat mayonnaise
  • 1/2 teaspoon lemon juice
  • 3 cups spinach leaves
  • 4 slices tomato
Preparation:

In a medium bowl, flake the tuna into small pieces with fork. Add the carrot, celery, red and yellow pepper, scallion, mayonnaise, and lemon juice, and mix well with a fork.

Line a plate with the spinach and place the tuna mixture on top. Arrange the tomato slices around the tuna.

Preparation:

In a medium bowl, flake the tuna into small pieces with fork. Add the carrot, celery, red and yellow pepper, scallion, mayonnaise, and lemon juice, and mix well with a fork.

Line a plate with the spinach and place the tuna mixture on top. Arrange the tomato slices around the tuna.