Crunchy tuna salad

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 0 ratings
Tuna mixed with yoghurt and served on lettuce leaves

A healthy lunchbox idea that works for all the family

10 minutes

Serves 2

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Canned tuna in spring water is a great source of low-fat, low-salt protein. This tuna recipe is great for topping a salad or jacket potato, or try stirring it through cooked and cooled wholemeal pasta.

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Canned tuna in spring water is a great source of low-fat, low-salt protein. This tuna recipe is great for topping a salad or jacket potato, or try stirring it through cooked and cooled wholemeal pasta.

Ingredients

  • 3 tablespoons fat-free plain Greek yoghurt
  • 2 teaspoons lemon or lime juice
  • Small handful fresh coriander, roughly chopped (optional)
  • 1 x 160g can tuna (in spring water), drained
  • 1 spring onion, trimmed and finely sliced
  • ½ red pepper, deseeded and finely diced
  • 1 stick celery, trimmed and finely diced

CALORIES: 112

FAT: 0.4g

5 A DAY: 1

SALT: 0.6g

SUGAR: 5.7g

Method

  1. Mix together the Greek yoghurt, lemon or lime juice and coriander.
  2. Break up the tuna before adding it to the yoghurt mixture. Stir to coat all the tuna.
  3. Add all the vegetables and mix thoroughly.
  4. Serve immediately or transfer into a sealed pot and store in the fridge until needed. Eat within 2 days.

Use up the yoghurt by spooning it over fruit for a healthy dessert


Diet, weight and cancer

LEARN ABOUT OUR CANCER PREVENTION RESEARCH