Before I started eating healthier on purpose, I loved cold tuna salad with fresh chopped tomato. Even back then, I made it with light salad dressing. I still use the Kraft Light, but now I pay attention when I spoon it out. A little really does go a long way, especially if you ring the container with the chopped tomato. (The juice takes care of any lingering dryness.)
In my tuna salad I also toss in some chopped apple, celery, sweet pickle relish, and sometimes a chopped boiled egg. On rare occasions, if I just happen to have some that need to be used, I’ll add some sliced black olives. Before I became a mindful eater, I loved crackers with my tuna and tomato. And lots of ’em. Now I use whole grain crackers and only five or six. Add a wedge of watermelon on the side and on hot summer days, I can’t think of anything better.
The whole luscious meal is around 225 calories total, and I’m full forever. Or until dinner, whichever comes first.
What’s your recipe for tuna salad? Any “secret” ingredients I’m missing out on?
Thanks to the kiwi girl for reminding me that I haven’t made tuna salad in a while.