Tuna Salad

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


  • 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  


  1. Boil the eggs. 
  2. Drain tuna from excess moisture. 
  3.  Place the tuna in a bowl and use a fork to flake it.  
  4. Chop the pickled cucumbers, red onion, bell pepper, and green onion.  
  5. Add corn, tuna, and eggs to the vegetable mixture. 
  6. Mix it all well. 
  7. Add in mayonnaise, yogurt and spices and mix it. 
  8. Let the salad sit for 3 minutes before serving and enjoy.  


  • Add fresh cilantro, parsley, or chives.


  • 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 calories6%
Total Fat: 25 g7.5%
Saturated Fat: 1.5 g5%
Cholesterol: 105 mg35%
Sodium: 750 mg50%
Total Carbohydrates: 10 g3.5%
Dietary Fiber: 2.2 g9%
Added Sugar: 0 g0%
Protein: 14 g9%
Vitamin D: 75 IU12%
Calcium: 130 mg3%
Iron: 1.2 mg7%
Potassium: 278 mg11%