Healthy tuna salad (without mayonnaise)

Crispy, chewy, thick, sweet. this tuna has it all. It’s a great topping for a grain bowl, but it’s also great on a salad, in a sandwich or wrap, or with whole grain crackers.

Servings: 4

Cooking tips

  • The “core” means with the stem and hard center are removed.
  • To toast the walnuts, place them on a small baking sheet and bake at 350°F until they are fragrant and slightly darker in color, about 5 to 10 minutes.


  • 2 (5 oz each) cans tuna, packed in water
  • 3 tablespoons of low-fat plain yogurt
  • 1 tablespoon of olive oil
  • 1 tablespoon of fresh lemon juice
  • 1 celery stalk, chopped
  • 1 apple, washed, cored and sliced
  • 1/4 cup raisins
  • 1/4 cup chopped toasted walnuts, pecans, or almonds
  • 1 carrot, finely grated or cleaned, grated


  • Drain the tuna to remove the liquid with a fork. Remove the liquid.
  • Pour the strained tuna into a bowl and break up all the clumps with a fork.
  • Add the rest of the ingredients and mix well.
  • Cover and refrigerate for at least 1 hour or overnight to allow the flavors to blend.

Recipe and photo courtesy of ChopChop.

Nutrition information

Amount per serving



Total fat 9.2 g
Saturated fats 1g:
Trans Fat 0 g
Cholesterol 26 mg
Sodium 210 mg
Total carbohydrates 19 g
Dietary fiber 3 g
Sugars 12.6 g
Added sugars
Proteins 17 g
9% Vitamin D 0.9 mcg
7% Calcium 74 mg
10% iron 1.8 mg
12% Potassium 433 mg

*Percent daily values ​​are included where available. They are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your caloric needs.

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