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This tuna salad is one of my favorites to bring for lunch. Either with spinach, on bread, or with crackers like original Triscuit thin crisps (which is my all time favorite way to devour this veggie packed salad), it’s a delicious and low calorie, low fat meal!
It’s also delicious on whole wheat toast with a wedge of Laughing Cow.
It took me a long time to ween myself off of adding light Miracle Whip to my tuna. The key for me is having the crunchiness of the veggies and the seasonings, and the Chobani helps to bind it all together a bit. I think this happens occasionally when you are making cleaner transitions with the meals you make. Now, I won’t go back!
Veggie Packed Tuna Salad
- 1 5 oz can tuna in water
- 2-3 tablespoons of finely diced: red onion, celery, red pepper, radish, carrot
- 2 tablespoons peas
- 1 tablespoon Chobani
- 1 swirl spicy brown mustard
- salt and pepper to taste
- Drain tuna completely. (I don’t like any water left, it leaves it with too much of a fishy flavor for me.)
- Dice veggies and add to tuna with the rest of the ingredients.
- Mix and serve.
What’s your favorite food to serve for lunch?