Classic Tuna Salad

by Jackie
(Minnesota, USA)

This is my standard “fall-back” salad since my gastric bypass surgery…


– 2 large hard-boiled eggs, chopped egg-whites only
– 5 six-ounce cans of tuna, drained and flaked
– 2 tbsp reduced-fat mayonnaise
– 1/4 cup plain Greek yogurt
– 2 tsp yellow mustard
– 4 chopped celery stalks
– 1/4 cup dill pickle relish
– 1 tsp cracked black pepper
– 1/2 tsp kosher salt
– 1 tsp fresh chives (chopped)

Cooking Instructions

Combine all ingredients in a large bowl and serve on bread, with salad greens or crackers – makes about 8 servings (1/2 cup each).

Nutritional Info

Calories: 146
Carbohydrates: 3g
Sugar: 1g
Protein: 29g
Fat: 2g
Saturated fat: .5g
Cholesterol: 32g
Sodium: 336mg
Fiber: 0g

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