Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Pair this classic tuna salad with whole-grain crackers or warm pita wedges, or serve as a filling for wraps and pita pockets.

Recipe by Oxmoor House August 2011

Gallery

Brett Whitcomb; Styling: Prissy Lee

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine ingredients in a medium bowl. Chill until ready to serve.

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  • Young Chefs can:

  • Pour tuna in colander or strainer to drain

  • Measure chopped celery

  • Older Chefs can:

  • Break up big pieces of tuna with a fork

  • Combine measured ingredients

Nutrition Facts

179 calories; calories from fat 0%; fat 7.8g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 21.4g; carbohydrates 5.7g; fiber 1.1g; cholesterol 43mg; iron 0.6mg; sodium 535mg; calcium 21mg.
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