Ingredients

  • 3 cans (5 ounces each) tuna in water, drained
  • 1 cup shredded carrot
  • 2 cups diced cucumber
  • 1 1/2 cups peas, canned and drained or thawed from frozen
  • 3/4 cup low-fat Italian salad dressing

Directions

  • 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.

Recipe and photo courtesy of Food Hero, Oregon State University Extension Service.

Nutrition Facts

10 servings

Serving size: 1/2 cup 

Amount per 1/2 cup

Calories

100

% DV*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 20mg
Sodium 180mg
Total Carbs 5g
Dietary Fiber 1g
Sugars 2g
Added Sugars 
Protein 11g
Vitamin D 
2% Calcium 
4% Iron 
Potassium 

*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.