What makes this the best tuna salad ever? It’s healthy and loaded with veggies.
Tuna salad is pretty polarizing; you either love it or you despise it with the intensity of a thousand suns. I fall into the “love it” category. While tuna itself is pretty nutritious, when made into salad form it isn’t known for being healthy. Funny how slathering things in heaps of mayo can do that.
I made this tuna salad last week when faced with the dilemma of only having one can to use, but I wanted to make a bigger batch for several meals. My standard procedure for extending food is to bulk it up with LOTS of veggies. I also added some hard boiled eggs for more protein. And of course I wanted to make it healthy and State of Slim friendly. So I used trusty Greek yogurt and a whole mess of other ingredients to make it skinny and delicious.
You can eat this tuna salad on top of your favorite salad greens or tucked inside a delicious sandwich. I used a whole grain wrap and even more veggies and it really satisfied. I think it would be equally delicious with Ezekial bread or a whole grain bagel thin, or in a tuna melt with lots of cheese if you’re not currently watching your waistline like I am! I used just a little reduced fat mayonnaise in this recipe to help cut that yogurt flavor (do you get tired of everything tasting like yogurt because I sure do!). If you’re currently in SOS maintenance and OK with incorporating a little more fat in your diet, I recommend using olive oil mayo because it has better flavor.
The Best Tuna Salad. Ever.
Makes 3 servings
1 can tuna, drained
4 hard boiled eggs, peeled and sliced
4 green onions, thinly sliced
1 small bell pepper, small diced
1/2 cup cucumber, small diced
1 carrot, peeled and shredded
3 Tb. reduced fat mayo
1/3 cup nonfat plain Greek yogurt
2 Tb. Dijon mustard
1/2 tsp dry dill
1/4 tsp. smoked paprika
Salt (or salt substitute) and pepper to taste
Place all the ingredients into a medium bowl and mix together until very well combined.