Keywords: Omega-3 fatty acids, protein, fiber, vitamin C, low-calorie, antioxidants
Serves: 4
Prep Time: 15 minutes
Total Time: 15 minutes
Equipment: bowl, cutting board, knife
Ingredients:
- 1 can of tuna in water
- 1 cup of cubed pickled cucumbers
- 1 cup of canned corn
- 2 hardboiled eggs
- ¼ cup of red onion
- 1 red bell pepper
- 1 tablespoon of mayonnaise
- 2 tablespoons of low-fat yogurt
- 2 tablespoons of green onion
- ½ teaspoon of salt
- ½ teaspoon of pepper
Directions:
- Boil the eggs.
- Drain tuna from excess moisture.
- Place the tuna in a bowl and use a fork to flake it.
- Chop the pickled cucumbers, red onion, bell pepper, and green onion.
- Add corn, tuna, and eggs to the vegetable mixture.
- Mix it all well.
- Add in mayonnaise, yogurt and spices and mix it.
- Let the salad sit for 3 minutes before serving and enjoy.
Variations:
- Add fresh cilantro, parsley, or chives.
Notes:
- This filling salad is a great option for lunch.
- Can be served with bread.
Nutrition Notes:
- To create a complete meal, serve the salad with complex carbs (grains) like quinoa, barley, buckwheat.
Nutrition Facts:
Total Servings: 4
Serving Size: 1/4 of the batch
| Amount Per Serving | % Daily Value |
| Calories: 200 calories | 6% |
| Total Fat: 25 g | 7.5% |
| Saturated Fat: 1.5 g | 5% |
| Cholesterol: 105 mg | 35% |
| Sodium: 750 mg | 50% |
| Total Carbohydrates: 10 g | 3.5% |
| Dietary Fiber: 2.2 g | 9% |
| Added Sugar: 0 g | 0% |
| Protein: 14 g | 9% |
| Vitamin D: 75 IU | 12% |
| Calcium: 130 mg | 3% |
| Iron: 1.2 mg | 7% |
| Potassium: 278 mg | 11% |