Ingredients
- 15 ounces Canned Tuna Drained
- 1 cup Carrot Shredded
- 2 cups Cucumber Diced
- 1 1/2 cups Peas Canned and drained, or thawed from frozen
- 3/4 cup Italian Salad Dressing Low-fat
Equipment
- Mixing Bowl
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
Nutrition Facts
Tuna Salad with Cucumbers
Amount per Serving
Calories
127
Calories from Fat 45
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Cholesterol
20
mg
7
%
Sodium
330
mg
14
%
Potassium
261
mg
7
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
12
g
24
%
Vitamin A
2621
IU
52
%
Vitamin C
12
mg
15
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Canned Tuna, Carrot, Cucumber, Italian Salad Dressing, Peas