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Tuna Salad with Cucumber

Bright and crunchy salad that is ready in about 15 minutes.
Tuna and pea mix served over a bed of lettuce.
Prep time: 15 minutes
Makes: 5 cups
Nutrition Facts: View label

Ingredients

3 cans (5 ounces each) tuna, drained
1 cup coarsely grated carrot (about 2 medium carrots)
2 cups diced cucumber
1 ½ cups peas (cooked from fresh or frozen, or canned, drained and rinsed) (see Notes)
¾ cup Italian salad dressing

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Place tuna in a medium bowl. Use a fork to break apart chunks of tuna.
  4. Add carrot, cucumber, peas and salad dressing. Mix well.
  5. Serve immediately or make ahead, cover and refrigerate until ready to serve.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
  • Cook frozen peas according to package directions or to 165 degrees F. Refrigerate to cool before adding to salad.

Comments

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

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.

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