Healthy Tuna Salad Recipe
A quick, easy, and Healthy Tuna Salad made with only 7 real, simple ingredients in about 15 minutes - perfect for a quick lunch or dinner!
Ingredients
- 5 ounces canned light tuna in water
- ¼ - ⅓ cup mayo
- 5-10 green olives sliced (more or less, as desired)
- 1 celery stalk sliced
- 2 tablespoons red onion finely diced
- 1 tablespoon yellow mustard
- ½ teaspoon ground black pepper
- splash lemon juice
Optional Garnish:
- micro greens optional
- black sesame seeds
Optional Serving Suggestion:
- 1-2 avocados optional - see notes
Instructions
- Prep Tuna: Drain 5 ounces canned light tuna and place in medium mixing bowl. Take fork and flake the tuna so it separates.
- Combine: Add ¼ - ⅓ cup mayo, 5-10 green olives, celery, 2 tablespoons red onion, 1 tablespoon yellow mustard, ½ teaspoon ground black pepper and splash lemon juice. Stir to combine and then taste and adjust any ingredient to your liking.
- Serve: Enjoy right away or store in the fridge!
- Optional Stuffed Avocado Tuna Salad: Take an avocado and cut in half lengthwise. Using a large spoon, scoop out an entire half of an avocado, discard the shell, and remove the pit. Place avocado on a plate and place tuna salad inside where the pit used to be. Garnish with sesame seeds and micro greens.
Notes
- Stuffed Avocado Version: this is optional. You can also just dice up half of an avocado and add it to the tuna salad or skip the avocado altogether! The tuna salad tastes amazing with or without it!
- Stuffed Bell Pepper Version: you could also cut a bell pepper in half (scoop out seeds, etc.) and stuff it with tuna salad!
- Serving Sizes: eating the tuna salad plain (no avocado or just a little diced avocado mixed in), it will serve about one person. If you are stuffing half an avocado, it can serve 2 people!
- Favorite Canned Tuna: I really like this brand of canned tuna!
- Mayo: I like using my homemade mayo (Whole30/Paleo) but I also really like this store-bought mayo too! Just check your ingredients if you are worried about paleo/Whole30.
- Storage: leftover tuna salad can be kept in an airtight container in the fridge for 3-5 days. This is a great option to make on Sunday night and enjoy throughout the week!
Nutrition
Calories: 155kcal | Carbohydrates: 5g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 627mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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