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Mediterranean Tuna Salad

 Thai Red Curry Kabocha Squash Soup

  • 3 cans (5 oz. each) tuna in water, drained
  • 1 cup shredded carrot
  • 2 cups diced cucumber
  • 1 1/2 cups peas, canned and drained or thawed from frozen
  • 3/4 cup low-fat Italian salad dressing

Placed drained tuna in a medium bowl. Use a fork to break apart chunks of tuna. Add carrot, cucumber, peas and salad dressing. Mix well. Serve immediately or make ahead, cover and refrigerate until ready to serve. Refrigerate leftovers within 2 hours.

Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.