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.
Ingredients
- 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
Directions:
- 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
Calories
214:
| %DV* | |
| 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.