Veggielicious Crunchy Tuna Salad

 

Yesterday’s post (Sports, Gaming, Technology and a Can of Tuna) got me thinking about tuna; in fact, craving tuna!  That’s what a diet does for you – makes you crave the most bizarre things!  Anyway, a few years ago, I started adding chopped vegetables to my tuna salad.  I’d try one, like the added crunch, add another, like it too and over time, kept adding more and more until Crunchy Tuna Salad was born!

And, since first adding veggies to my tuna, I’ve substituted light mayonnaise for full-fat mayo and have since substituted part of the light mayo with non-fat Greek yogurt!  So, now my Crunchy Tuna Salad is lighter, leaner and still delicious and satisfying!

In addition, I’ve started using a lower sodium brand of tuna and still don’t notice any difference in the deliciousness or satisfaction!  I serve my Crunchy Tuna Salad both as a sandwich or on a bed of salad greens as a salad.

Here’s what you do:

 

1. Select a couple of mini bell peppers (or one-half of a whole one; your choice of color), wash them, seed them.
2. Finely dice the mini bell peppers.
3. Clean and trim 2 stalks of celery.
4. Finely dice the celery.
5. Oops!  Picture out-of-order!  Finely chopped baby carrots.
6. 4 baby carrots, washed.
7. 2 radishes; washed.  Notice the difference in the size between these two?  One was gigantic and the other a normal-sized radish!
8. Finely dice the radishes.
9. Remove a quarter of an English cucumber from the wrapping.
10. Wash, peel and finely dice the cucumber.
11. Red onion.
12. Peel and finely dice 1/2 of the red onion.
13. Mix all chopped veggies in a mixing bowl!

 

1. Add 3 cans of drained, water-packed canned tuna to the veggies and mix with fork until tuna is flaked and incorporated throughout veggies.
2. Measure out 1/4 cup of non-fat Greek yogurt and 1/2 cup of light mayonnaise and in separate bowl, mix together.
3. Add yogurt/mayo mixture to tuna/veggie mixture and stir well to combine.
4. Finished Crunchy Tuna Salad.

 

Plate on field greens and serve.

 

 

 

Or, make a sandwich.

 

 

 

Doesn’t it look delicious?  It is!

 

Here’s the Recipe:

 

Print

 

 

You could also serve this salad in a tomato cup (see Creamy Petite Pea Salad with Bacon and Cashews in Tomato Cups) or in a halved avocado (if watching calories, this may not be the way you want to use those calories!  Although avocado is good for you, it is high in calories!).  Any way you serve it, Crunchy Tuna Salad is a great way to change up your routine and add for crunchy raw vegetables to your diet!

Tootles,

 

Related Posts:

(other “lite” or lighter recipes)

• Caprese Salad Roll-ups
• Charlie’s Lite Layered Mexican Casserole
• Chicken and Arugula Open-faced Sandwiches
• Coffee Banana Protein Smoothie
• Easy Peasy Caprese Salad
• Green Smoothie {Sponsored Post}
• Grilled London Broil
• Kale Chips with Roasted Garlic and Sea Salt
• Lite Cheesy Jalapeno Popper Dip
• Mexican Corn Salad
• Oriental Chicken Salad
• Poached Chicken Breast Tenders
• Roasted Potato Wedges
• Shrimp Soft Tacos
• Steel Cut Oats with Peanut Butter and Bananas
• Strawberry Protein Smoothie
• Summer Berry Chicken Salad
• Tri-colored Roasted Potato Salad
• Turkey and Avocado Salad with Craisins
• Weetabix with Yogurt and Berries
• Zucchini Moons with Parmesan and Pine Nuts

(other Incredible Shrinking Woman posts)

• Cankles and Zits
• Confession of the Incredible Shrinking Woman
• Minding Your P’s and Q’s (Portions and Quality)
• Sports, Gaming, Technology and a Can of Tuna