Description
This spicy tuna salad is a quick, high-protein lunch idea for people with diabetes. It is easy to make, full of flavor, low in carbs, and simple to serve in lettuce wraps, sandwiches, or with crackers.
Ingredients
Scale
- 5-ounce can tuna in water, drained
- 1/4 celery rib, finely diced
- 1/2 green onion, thinly sliced
- 1 tablespoon mayonnaise
- 1 1/2 teaspoons chopped jalapeños
- Black pepper, to taste
Instructions
- In a medium bowl, combine the tuna, celery, green onions, mayonnaise, chopped jalapeños, and black pepper.
- Stir until well mixed.
- Serve in lettuce wraps, as a sandwich, or with your favorite crackers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Want it milder? Use less jalapeño or leave it out.
- Want more crunch? Add extra celery, diced cucumber, or chopped bell pepper.
- Want more flavor? A squeeze of lemon juice can brighten everything up.
- Want a little more creaminess? Add a small spoonful of plain Greek yogurt with the mayo.
- Want a fuller meal? Serve it with whole grain crackers, a side salad, sliced veggies, or fruit.
- Meal prep tip: You can make a larger batch and portion it out for the next few days.
- Prep Time: 10 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Tuna Salad Filling
- Calories: 325
- Sugar: 0.7 g
- Sodium: 757.3 mg
- Fat: 15.6 g
- Saturated Fat: 3 g
- Carbohydrates: 2.7 g
- Fiber: 1.1 g
- Protein: 41.2 g
- Cholesterol: 78 mg
