Lo-Cal Tuna Salad
A light and flavorful tuna salad perfect for sandwiches, crackers, or stuffing into tomatoes. Made with tuna, fat-free mayonnaise, sweet pickle relish, chopped egg whites, celery salt, and chopped celery, it offers a low-calorie, protein-rich option suited for quick lunches and healthy snacks.
Ingredients
Instructions
- Combine all ingredients in a bowl.
- Chill the mixture before serving.
- Use for sandwiches or with crackers.
- Stuff into 8 tomatoes if desired.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of fat-free mayonnaise. You can also add diced bell peppers or shredded carrots for extra crunch and nutrition. If you prefer a creamier texture, mix in a small amount of avocado. This Lo-Cal Tuna Salad can easily be adjusted to suit your taste, just like the flavors found in Crunchy Tuna Salad.
Serving Suggestions
Serve the Lo-Cal Tuna Salad on whole grain bread for a healthy sandwich, or enjoy it on a bed of lettuce for a low-carb option. For a fun twist, stuff the salad into hollowed-out tomatoes or avocado halves. It pairs beautifully with a side of whole grain crackers and a fresh fruit salad, making it a perfect light lunch or snack.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to use the salad later, avoid adding crunchy ingredients like celery until just before serving to maintain their texture. This salad does not freeze well due to the mayonnaise and eggs, so it's best enjoyed fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Cal Tuna Salad contains roughly 94 calories, with 11g protein, 13g carbohydrates, and 1g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 592mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Absolutely! Freshly cooked tuna can add a wonderful flavor to this salad. Just ensure it's properly cooked and flaked before mixing it in. Keep in mind that the texture may differ slightly from canned tuna, but the overall taste will be delightful.
How can I make this recipe vegan?
To make a vegan version, substitute the tuna with chickpeas or mashed tofu. Use a vegan mayonnaise alternative and skip the egg whites. This will create a plant-based salad that's still flavorful and satisfying, perfect for anyone following a vegan diet.
What can I do if the salad is too dry?
If your salad turns out too dry, you can add a splash of lemon juice or a bit more mayonnaise to achieve your desired consistency. You could also include diced pickles or a bit of mustard for extra moisture and flavor. Adjust to your taste for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).