Crunchy tuna salad

A healthy lunchbox idea that works for all the family
Tuna salad is a great source of low-fat protein
1 rating
Recipe by: Sarah Drabble | Healthy You Editor

Canned tuna is a store cupboard staple, and if you opt for versions in spring water, it's a great source of low-fat, low-salt protein. My recipe has the fresh flavours and satisfying crunch of salad veg, making it a great topping for a salad or jacket potato, or try stirring it through cooked and cooled wholemeal pasta for lunch.

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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
Time
10 minutes
SERVES:
2
CALORIES:
112
FAT:
0.4g
SALT:
0.6g salt
SUGAR:
5.7g
5 A DAY:
1
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