Delicious and Nutritious Tuna Salad Recipe for a Quick Meal

plate of tuna on bread

Whether you’re seeking a light lunch, a post-workout refuel, or a simple dinner, our Tuna Salad has got you covered. Tuna is one of my favorite low calorie, high protein sources. It’s also packed in omega-3s. Feel free to add more or less veggies depending on your preferences and what you have in the fridge. You’ll notice this recipe doesn’t include celery. I’m not ashamed to say I strongly dislike celery, but it would add a great crunch.

If you’re concerned about the mercury in fish, check out this seafood calculator that The Environmental Working Group has made. It will recommend the maximum amount of fish you should eat weekly to avoid overloading on mercury.

Servings: 3, Calories: 219, Fat: 12.2g, Carbs 5g, Protein 22g

 What You’ll Need:

  • 2 (5oz) cans tuna
  • 1 small carrot, diced
  • 1/2 red bell pepper, diced
  • 1/2 small red onion, diced
  • 1/2 small zucchini, diced
  • 1/4 cup parsley
  • 3 Tbsp mayo
  • 1 Tbsp dijon mustard
  • salt & pepper, to taste

 What to do:

  1. Finely chop the veggies and the parsley.
    1. In a medium bowl use a fork to break up the canned tuna and mix in all the ingredients.
    2. Enjoy on a slice of toast and refrigerate leftovers for 2-3 days.