Tuna salad

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by: God Save the Quinoa






tuna salad




ingredients

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serves: 4

can • 1(12 oz) chunk light tuna in water, drained

1 cup • celery, diced

1 cup • red or pink apple, diced

1 cup • of red grapes, quartered

1/2 cup • of raw unsalted walnuts, chopped

1/4 • yellow onion, shredded using cheese grater

2 tbs • sweet relish

1 • hard boiled egg, chopped

3 tbs • spicy Dijon mustard

2 tsp • olive oil mayonnaise

1/2 cup • non-fat greek yogurt

2 tsp • sriracha (for some extra kick- optional)

4 • heirloom or roma tomatoes

Nutrition Facts
Tuna salad

Servings Per Recipe: 4

Amount per Serving

Calories: 198

  • Total Fat: 13.3 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 1.4 mg
  • Sodium: 422.7 mg
  • Total Carbs: 18.9 g
  •     Dietary Fiber: 5.4 g
  •     Sugars: 7.6 g
  • Protein: 4.7 g
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preparation

1.  • Hard boil one egg

2.  • While egg is boiling, use a knife to cut off top of tomato (near stem) and remove . This will be your lid. Carve out insides and remove with a large spoon. Continue removing insides until tomato is hollow like a bowl.

3.  • When egg is done boiling, remove shell and chop.

4.  • In a bowl, combine tuna, celery, apples, grapes, walnuts, onion, relish, hard boiled egg, mustard, mayonnaise, greek yougurt, and sriracha (if desired). Mix well.

5.  • Scoop tuna mixture into tomato cup and enjoy!

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