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.
- "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.
Amount per serving
|Total Fat 9.2g|
|Saturated Fat 1g|
|Trans Fat 0g|
|Total Carbs 19g|
|Dietary Fiber 3g|
|9%||Vitamin D 0.9mcg|
*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.