Wednesday, September 4, 2013

Dani Wednesdays: Confetti Tuna Salad

This salad is a delightful low-fat version of a traditional tuna salad. Usually, I would use pickles or something, but the salt content is too high. The lemon juice will give you a similar tang or you can substitute white wine vinegar. This is a great way to enjoy tuna salad without a lot of salt and calories.

Confetti Tuna
Serves 4-6


  • 1 can of your favorite tuna
  • 1 sm zucchini (finely diced or shredded)
  • 1 sm carrot (finely diced or shredded)
  • 1 stalk of celery ( chopped)
  • 1/2 tsp of your favorite seasoning ( I use Salt free 22 spice blend from Fresh and Easy)
  • 1 lemon juiced
  • 2 tbsp light mayo
  • 2 tsp dijon mustard
  • 1/4 - 1/2 c fat free yogurt (depending on how saucy you like your tuna)


1. drain tuna and place in a large mixing bowl
2. add veggies
3. mix to combine
4. create dressing; place mayo, yogurt, mustard, spice and lemon in bowl and blend until smooth. Tip: go slowly at first or the lemon juice will splash all over the place
5. Mix tuna mixture and dressing together until well combined; this usually best with a fork.
6. Serve as a sandwich, on crackers or on a bed of lettuce.