A chunky tuna salad recipe with a bit of a bite and a whole lot of yum!
With a couple of cans of tuna you can make a classic tuna salad perfect as a filling in a sandwich, a wrap, stuffed into a bell pepper or avocado, or as a side dish.
Though this is called chunky tuna salad, it's totally up to you how chunky you want the tuna to be. Using solid tuna will give you the option to break it up, or leave it in bitesize chunks. I also like to cut the vegetables into quite small pieces, but if you like bigger pieces, adjust as needed.
The vegetables in this salad are pretty flexible, so if you don't like carrot or bell peppers in your tuna salad, you can swap them for something that is more to your liking. The only caveat: try not to pick vegetables that release their water too easily as it will make the salad too wet.
TIP: Use grilled tuna steaks instead of canned tuna for a fresh flaky tuna salad.
(Makes 4 servings)
2 cans solid white tuna, drained
1 stalk celery, finely diced
1/2 small carrot, finely diced
1 stalk green onion, finely diced
1/4 red bell pepper, finely diced
1 tablespoon fresh parsley, finely chopped
1/3 cup low-fat mayonnaise
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
pinch cayenne pepper (optional)
Drain the tuna very well and dice the vegetables.
In a mixing bowl, add all of the ingredients listed and combine well.
Cover and refrigerate for at least 1 hour. Mix again prior to serving.
Nutritional Information Per Serving:
total calories = 117 | total fat = 4.81g | saturated fat = 0.71g | cholesterol = 27.64mg | sodium = 492.74mg | net carbohydrates = 3.07g | dietary fibre = 0.77g | sugars = 1.63g | protein = 13.45g