Tuna Salad is a simple comfort food favorite. This recipe has been lightened up, for a healthy tuna salad that not only tastes great, but it’s also good for you too!
Tuna salad is one of my favorite healthy lunches. In this healthy, lightened up version, I’ve stayed very traditional for a flavorful mix that’s a lot better for you than the mayo-loaded classic version. I know how much the world has loved my Tuna Stuffed Avocado, which is full of spicy goodness, and I’m pretty sure you will all love this more classic flavor profile as well.
SERVING IDEAS: Tuna salad can be eaten plain, served up on a sandwich, or over toast. For low carb options, you can serve it up in a romaine lettuce leaf for a tuna salad wrap. You can slice up some cucumbers to use as chips and dip them into the tuna salad, or you can stuff the tuna salad into an avocado or tomato.
What kind of tuna is best for you?
There are generally two kinds of tuna that you can purchase in the canned goods section at your supermarket: Solid white albacore and skipjack/light tuna. Solid white albacore is more expensive and has a much less “fishy” taste. It has three times the amount of omega-3 fatty acids. Unfortunately, it also has three times the amount of mercury, so consumption should be limited to once per week.
How long can you keep tuna salad in the refrigerator?
Watch the video below where I walk you through every step of this recipe. You can find my full collection of video recipes over on YouTube, or browse through them right here on my website with their corresponding recipe.