Print Recipe Color

smallerlarger

Hide nutrition box

Photo of Nutrition Facts of Tuna Salad with Cucumber

Makes:

5 cups

Prep time:

15 minutes

Ingredients

3 cans (5 ounces each) tuna in water, drained

1 cup carrot, peeled and coarsely grated (about 2 medium carrots)

2 cups diced cucumber

1 ½ cups peas, canned and drained or thawed from frozen

¾ cup low-fat Italian salad dressing

Directions

Wash hands with soap and water.
Place 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.

Notes

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

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.

Where Healthy Food Is Fun, Fast, Tasty and Fits Your Budget!

Print Recipe Color

Tuna Salad with Cucumbers

Ingredients

Directions

Notes

Recipes

More Information