19 Mar

Friday recipe: tuna salad

by

This is one of my go-to recipes. If I don’t have any ideas for dinner I usually have tuna in the cupboard and can throw together some quick sandwiches and call it a meal. This recipe is from the Sonoma Diet book. It only makes one serving, so I usually double it.

I like to throw mine in the oven with a slice of pepper jack cheese until it gets nice and melty. Yum!

Tuna Salad
Ingredients
1 3-ounce can tuna (water pack), drained and flaked
1 T fat-free mayonnaise
1 tsp pickle relish
1 T finely chopped celery
1 T finely chopped red onion
1 tsp Dijon-style mustard
1/2 tsp lemon juice
Dash kosher salt
Dash garlic powder
Dash Worcestershire sauce
Dash freshly ground black pepper

Directions
Mix ingredients and serve on whole wheat bread.

Posted in Healthy Cooking

About the author -

Andrea Cooley gets paid to post on Facebook and Twitter (among other things) to promote Des Moines University to prospective students. She is a Midwest girl at heart, but loves to travel around the country visiting friends and family. If Des Moines had mountains or an ocean she’d never leave. Before joining the DMU marketing team, she was an editor for Country Home magazine. She’s still a little obsessed with magazines, so if you want to talk about decorating, remodeling or gardening projects she’s your go-to girl.

2 Responses to this post.

  1. Posted by Tea on 19.03.10 at 7:37 am

    I like adding grapes to tuna salad, like how the DMU cafeteria adds it to their chicken salad, my favorite!

  2. Posted by Web Graphic Design on 19.03.10 at 7:37 am

    Hi.Thanks for sharing all the details.It can be easily made,but unlike you i won’t add that extra cheese because i don’t like recipes with too much of cheese.Planning to try this one out in the weekend.

Respond to this post