Crunchy, chewy, tangy, sweet – this tuna's got everything going for it. It's a great topping for a grain bowl, but it's also great on salad, in a sandwich or wrap, or scooped up with whole grain crackers.

Servings: 4

Cooking Tips

  • "Cored" means with the stem and hard center part are removed.
  • To toast the nuts, put them on a small baking sheet and bake at 350°F until they are fragrant and look a shade darker, about 5-10 minutes.


  • 2 (5-ounces each) cans tuna packed in water
  • 3 tablespoons low-fat plain yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 celery stalk, chopped
  • 1 apple, washed, cored and chopped
  • 1/4 cup raisins
  • 1/4 cup chopped toasted walnuts, pecans or almonds
  • 1 carrot, well-scrubbed or peeled, grated


  • Drain the tuna, using a fork to press the liquid out of it. Discard the liquid.
  • Put the drained tuna in a bowl and break up any clumps with the fork.
  • Add the rest of the ingredients and mix well.
  • Cover and refrigerate at least 1 hour or overnight to let the flavors mingle.

Recipe and photo courtesy of ChopChop.

Nutrition Information

Amount per serving



% DV*
Total Fat 9.2g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 26mg
Sodium 210mg
Total Carbs 19g
Dietary Fiber 3g
Sugars 12.6g
Added Sugars 
Protein 17g
9% Vitamin D 0.9mcg
7% Calcium 74mg
10% Iron 1.8mg
12% Potassium 433mg

*Percent Daily Values are included where available. They are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.