We love this Veggie Loaded Tuna Salad Recipe for sandwiches and salads. This easy peasy recipe is pescatarian, gluten-free, and loaded with vegetables for flavor and texture. Gah! I can't get enough of this healthy tuna salad!
Course Main Dish
Cuisine American
Keyword Veggie Loaded Tuna Salad
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 1serving
Calories 264kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
5ozchunk light tuna canned in water, drained
⅛tspgarlic powder
⅛tspdried minced onion or onion powder
a dollop of mayo or greek yogurt(start with just a little and only add more if you need it!)
1tspplain yellow mustard(extra if desired)
salt and pepper to taste
VEGGIES ADDED:
shredded carrots
shredded radish
finely chopped or shredded celery
finely chopped white or red onion
chopped kosher dill pickles
add a little... or a lot!
Instructions
Drain your tuna.
Chop your veggies.
Combine with remaining ingredients and mix well.
To make into a super flavorful sandwich that rivals your local deli, combine all ingredients, spread onto fluffy rye bread with a little mustard, top with arugula or romaine lettuce and dig in! Tuna and rye are a match made in heaven so hunt down some whole grain rye instead of the typical white bread. If you have 'em, onion and tomato are also di-vine piled on top of this sandwich. Use what you have and, as always, have fun with it! A colorful lunch is a satisfying lunch.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extra veggies added and type of bread chosen for sandwich and enjoy!