Teresa's Recipes
Tuna Salad
Indulge in this vibrant and protein-packed tuna salad, featuring a medley of fresh vegetables and a creamy, tangy dressing. Perfect for a light lunch or as a sandwich filling, this dish combines the wholesome goodness of canned tuna with the crunch of garden-fresh veggies, making it a nutritious choice for any occasion. Historically, tuna salad has been a staple in American kitchens since the early 20th century, providing a quick and satisfying meal option during busy times.
Ingredients
- 2 cans, drained Canned tuna
- 1 cup, diced Celery
- 1/4 cup, finely chopped Red onion
- 1 cup, diced Cucumber
- 1 cup, halved Cherry tomatoes
- 1/4 cup, chopped Fresh parsley
- 1/2 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons, freshly squeezed Lemon juice
- to taste Salt
- to taste Pepper
- for serving (optional) Lettuce leaves
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 250
- Fat: 8g
- Carbs: 10g
- Protein: 30g
- Sodium: 300mg
- Sugar: 3g
Instructions
- In a large mixing bowl, combine the drained tuna, diced celery, finely chopped red onion, diced cucumber, halved cherry tomatoes, and chopped parsley. Gently fold the ingredients together to combine.
- In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, freshly squeezed lemon juice, salt, and pepper until smooth and well combined.
- Pour the creamy dressing over the tuna mixture and gently toss until all ingredients are well coated.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve the tuna salad chilled on a bed of lettuce leaves or as a filling for sandwiches or wraps. Enjoy your refreshing meal!
Tips
- For an added crunch, consider incorporating diced bell peppers or shredded carrots.
- You can substitute Greek yogurt with mayonnaise for a richer flavor.
- Serve with whole grain crackers for a delightful appetizer.