I don’t know about you, but I get stuck in a rut when it comes to lunches. Same old fried egg sandwich or leftover spaghetti every day. Well here’s a recipe that lets you use up some of the veggies in the refrigerator and provide a very tasty, low calorie meal…a lunchtime healthy tuna salad.
This is so easy to throw together but provides tons of protein and satisfies like a much more calorie laden lunch. Heck, you’ll probably use up the 151 calories in this dish just chomping on the raw vegetables in this. (Not really, I made that up).
I used my mandolin, (like this one), to thinly slice the carrot and radish. Then I put a shredding attachment on the mandolin to finely shred the two kinds of cabbage. It took only a minute to shred the cabbage. If you don’t have a mandolin, this one is a really good inexpensive one.
The tuna fish was separated in the can with a fork which is easier than trying to separate it in a bowl. Just poke your fork into the can and twist a bit to break it up.
You could use just about any vegetable you have in the refrigerator to make the tuna salad. I used the cabbage, arugula and radish greens.
It seems a shame to throw away the tops of radishes. Just wash them well and dry in a salad spinner. Store in the refrigerator in a plastic bag and use for your next salad. They’re really tasty.
Next time you’re in a bind for a decent lunch, give this healthy tuna salad a try and you’ll be able to use up some of the veggies in the fridge.
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- 1 5 oz . can water packed Albacore tuna
- 2 cups grated cabbage , I used red and green
- 1 medium carrot sliced thinly
- 1 or 2 radishes , sliced thinly
- 1/4 cup chopped arugula
- 1/4 cup chopped radish leafs
- 1/4 cup Dannon whole milk plain yogurt
- 1 tbsp Miracle Whip or mayo
- 1/4 tsp salt
- 1/4 tsp black pepper
- Drain the water from the tuna, use a fork to break it up then place in a medium sized bowl.
- Add all the other ingredients and toss well to combine.
- Serve cold.