Wednesday, July 27, 2011

Recipe Time: Tuna Salad with Veggies

This recipe was sort of inspired by a recipe in my new Hungry Girl 200 under 200 cookbook. I was flipping through looking for a non-diet-ruining tuna salad for lunch, and I thought "Hmm. Relish in a tuna salad. Interesting." This is my version of a veggie-filled tuna salad.

I used red bell pepper, baby carrots, and cooked frozen peas left over from last night's dinner because I had them on hand, but you can really choose any neutral or slightly sweet flavored fresh vegetables - just chop them up and toss them in!

You will need:

1/3 c. chopped red bell pepper (about half an average size pepper)
1/3 c. sliced baby carrots (I sliced them lengthwise into strips, then in half so they would mix into the salad nicely.)
1/2 c. cooked frozen peas
1.2 c. Miracle Whip (Light Miracle Whip might be better, but I didn't have any in the house)
1 tbsp sweet relish
2 tsp mustard
2 tsp honey
1 5 oz can solid white albacore in water (solid to cut down on mercury intake, canned in water to cut calories)

Mix the chopped veggies with the Miracle Whip, mustard, relish and honey. When thoroughly combined, add the [drained] tuna and mix, breaking it into pieces.

This make enough filling for three smallish sandwiches, and has only 164 calories per serving (I counted.) I had mine on Pepperidge Farm Light Style 7 Grain bread, which is my favorite so far of all the light breads I've tried - definitely worth checking out. It's also rather good on saltines.

Happy lunching!


Carole said...

Are you sure it was Miracle Whip? I'm pretty sure I saw your dad sneaking Hellman's into the house last week.

Elizabeth said...

I saw him too. It wasn't even light mayo. Could we get a little dieting cooperation here?