Where Healthy Food Is Fun, Fast, Tasty and Fits Your Budget!

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account

Mediterranean Tuna Salad

Notes

Recipe Notes

  • Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.

 

 

Ingredients

3 cans
(5 ounces each) tuna in water, drained
1 cup
carrot, peeled and coarsely grated (about 2 medium carrots)
2 cups
diced cucumber
1 1⁄2 cups
peas, canned and drained or thawed from frozen
3⁄4 cup
low-fat Italian salad dressing

Directions

  1. Place drained tuna in a medium bowl. Use a fork to break apart chunks of tuna.
  2. Add carrot, cucumber, peas and salad dressing. Mix well.
  3. Serve immediately or make ahead, cover and refrigerate until ready to serve.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
Photo of Mediterranean Tuna Salad
Prep time: 15 minutes
Makes: 5 cups
Nutrition Facts: View Label
Last updated: 01/15/20

2 Comments for "Mediterranean Tuna Salad"

Submitted by Savannah.Patterson on Mon, 02/26/2018 - 12:06

Our family loved this recipe. And we liked that we had leftovers too!

Submitted by lkraemer on Mon, 12/07/2015 - 15:48

I'm used to a creamy tuna salad (made with mayo) so when making this recipe I added a couple of tablespoons of plain yogurt. Our family really loved it! It's also delicious tucked into a whole wheat pita, tortilla, or even as a sandwich on whole wheat bread.

OSU Extension Service
Family & Community Health
Oregon State University
106 Ballard Hall
Corvallis, OR 97331
Phone: 541.737.1017

email: Food.Hero@oregonstate.edu

Copyright © 2019
Oregon State University