September 10, 2018 06:02 PM

Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of twelve books, six of which debuted at number one on the New York Times Best Sellers list. Read her blog every Monday for slimmed-down celebrity recipes and more.

Who hasn’t had their day saved by a can or pouch of tuna that they’ve been storing in their pantry?

What I don’t love is how most conventional tuna salad is pretty heavy in the calorie department, thanks to too much mayo and creamy dressing.

Today, I’m sharing my go-to tuna salad recipe: packed with veggies and dressed with high-flavor, calorie-slashed ingredients. Now who’s saving the day? (Tuna. It’s still tuna.)

Veggie-Loaded Tangy Tuna Salad
Serves 4

One 12-oz. can or pouch albacore tuna packed in water, drained and flaked
1 cup finely chopped red and yellow bell peppers
½ cup finely chopped carrots
½ cup finely chopped celery
⅔ cup fat-free mayonnaise
1 tbsp. plus 1 tsp. honey mustard
2 tsp. sweet relish
⅛ tsp. each salt and black pepper, or more to taste

1. In a medium bowl, mix tuna with veggies. Add remaining ingredients, and mix until uniform.

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Prep Time: 10 minutes

Nutritional Information: (about 3/4 cup): 150 calories, 2.5g total fat (<0.5g sat), 676mg sodium, 13g carbs, 2g fiber, 7g sugars, 18g protein

‘Til next time… Chew the right thing!

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