Crunchy Tuna Salad Recipe

4.56 from 45 votes

A great variation on traditional tuna salad, this healthy crunchy tuna salad recipe is full of flavor and owes its texture to the addition of a generous amount of finely shredded cabbage.

Prep Time10

Total Time10

Course: Lunch, Salad

Cuisine: American

Keyword: healthy tuna salad, low fat tuna salad, tuna salad made lighter

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1 can (5 ounces) water packed tuna, drained
2 cups finely chopped green or red cabbage (I ran my knife through bagged cole slaw mix to chop it up more finely)
1/4 cup finely chopped chives or green onion
1 tablespoon reduced-sugar dried cranberries, finely chopped
1 tablespoon light mayonnaise
3 tablespoons plain non-fat Greek yogurt
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper

Instructions

In a medium mixing bowl, break up the tuna with a fork and mix thoroughly with the cabbage.
Stir in the chives, cranberries, mayonnaise, yogurt and mustard.
Taste and add salt and pepper to taste.
Eat immediately or refrigerate for up to two days.

Notes

Serving size: 1 cup

WW Points: 2

Check the WW Points for this recipe and track it in the WW app.
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4 PointsPlus (Old plan)

Serve atop whole grain toast, stuffed into a pita, rolled into a wrap, spread on Triscuits, or spooned into little phyllo shells.

I think this would work well with leftover cooked chicken or turkey too.

Nutrition