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A bowl of tuna salad
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Tuna Salad with Cucumbers

Course Main Course
Keyword Canned Tuna, Carrot, Cucumber, Italian Salad Dressing, Peas
Cooking Method Refrigeration
Prep Time 15 minutes
Total Time 15 minutes
Servings 9
Calories 127kcal
Author Maine SNAP-Ed

Equipment

  • Mixing Bowl

Ingredients

  • 15 ounces Canned Tuna Drained
  • 1 cup Carrots Shredded
  • 2 cups Cucumber Diced
  • 1½ cups Peas Canned and drained, or thawed from frozen
  • ¾ cup Italian Salad Dressing Low-fat

Instructions

  • Place drained tuna in a medium bowl. Use a fork to break apart chunks of tuna.
  • Add carrot, cucumber, peas and salad dressing. Mix well.
  • Serve immediately or make ahead, cover and refrigerate until ready to serve.
  • Refrigerate leftovers within 2 hours.

Notes

  • Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.

Nutrition

Calories: 127kcal | Carbohydrates: 8g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 330mg | Potassium: 261mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2621IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg