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Tuna Salad with Cucumbers
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.