Tuna-Egg Salad

Yield: 4 servings (serving size: 1/2 cup tuna salad and 1 cup greens)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 151
  • Fat: 8.5g
  • Saturated fat: 1.8g
  • Protein: 12.5g
  • Carbohydrate: 6.6g
  • Cholesterol: 124mg
  • Iron: 1.1mg
  • Sodium: 450mg
  • Calories from fat: 51%
  • Fiber: 1.7g
  • Calcium: 57mg


  • 1 (6-ounce) can albacore tuna in water
  • 1/4 cup light mayonnaise
  • 1 tablespoon fat-free milk
  • 3/4 cup thinly sliced celery
  • 3 tablespoons sweet pickle relish
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 2 hard-cooked eggs, chopped
  • 4 cups mixed salad greens


  1. Place tuna in a fine mesh strainer, and rinse under cold water. Using the back of a spoon, press down firmly to release excess liquid.
  2. . Combine tuna, mayonnaise, and next 5 ingredients in a medium bowl; stir well. Add egg, and stir gently.
  3. . Divide greens evenly among plates; top with tuna salad.
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