Protein Packed Tuna Salad
Hot summer days and busy schedules call for easy recipes. This protein packed tuna salad is cool and crunchy. You’ll find this an easy way to refuel on a weeknight.
Serve this salad over a bed of greens, on your favorite bread or roll, or even just wrapped in a lettuce leaf.
When you are feeling drained from being on the go, this salad is a great recipe for supper. It takes just a few minutes to put together. The steps are simple enough that you can do it regardless of your cooking skill level.
To make it even faster, prep the hard boiled egg ahead of time and just slice it for this recipe. I keep hard boiled eggs on hand during the summer months, because they are great additions to salads of all kinds.
Variations:
You can mix up the type of beans you use in this recipe. I like the chickpeas in my protein packed tuna salad, but you may prefer black beans or pinto beans.
Change the flavor by using red pepper instead of black pepper. Replace the spices with taco seasoning or Italian spice blend.
Make It a Meal:
As shown in the photos, you can make sandwiches with this protein packed tuna salad using: croissant, buns, bread, soft taco shells, or pita pockets.
If you are watching your carbs, use lettuce leaves to make tuna salad wraps.
Serve tuna salad with a side of baked beans and fruit topped cake for dessert.
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How to Store Tuna Salad:
Refrigerator: Protein packed tuna salad must be refrigerated. You do not want to store mayonnaise based food items at room temperature. Place in airtight container and store in refrigerator up to one week.
Freezer: Tuna salad with celery and tomatoes will not freeze well. When thawed, those vegetables lose the desired textures.
Protein Packed Tuna Salad Recipe
Ingredients:
Mayonnaise, Tomatoes, Tuna, Salt, Pepper, Dill, Hard Boiled Eggs, Chickpeas, Green Onions, and Celery.
Recipe Directions:
Drain tuna and chickpeas. Slice hard boiled eggs. Dice celery and tomatoes. Mix all ingredients together.
Protein Packed Tuna Salad
Tuna salad packed full of protein and crunchy goodness. A perfect meal on a hot summer day.
Ingredients
- 1 stalk Celery
- 2 cup Chickpeas
- 6 oz Tuna
- 1 cup Cherry Tomatoes
- 2 Green Onions
- 1/2 cup Mayonnaise
- 1 Hard boiled Egg
- 1 tsp Dill
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
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Drain chickpeas and tuna.
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Dice celery, green onions, and tomatoes.
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Slice hard boiled egg.
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Mix all ingredients in medium bowl.
Recipe Notes
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Approximate Nutritional Information:
Servings Per Recipe: , Amount Per Serving: Calories: 583, Fat: 20g, Cholesterol: 62g, Sodium: 566mg, Carbs: 69g, Protein: 33g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
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