Advertisement
Ingredients
2 6-ounce cans solid water-packed tuna
½ cup mayonnaise, preferably homemade
½ cup finely diced celery
3 tablespoons finely diced red onion
3 tablespoons finely minced red bell pepper
2 tablespoons drained capers
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
2 grams carbs; 42 milligrams cholesterol; 282 calories; 6 grams monosaturated fat; 14 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 1 gram fiber; 489 milligrams sodium; 17 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve over greens or as a sandwich filling.
Private Notes
Comments
Instead of all mayo, I used Greek yogurt mixed with mayo. I added ~1Tbsp mayo to the 1/2 cup yogurt. Gave it the nice mayo tang w/o all the fat. Served on a bed of Romaine lettuce and drizzled some French dressing over it. Just like Mom's!
Green olives in place of capers
Approx measures, not exact
Good
Instead of all mayo, I used Greek yogurt mixed with mayo. I added ~1Tbsp mayo to the 1/2 cup yogurt. Gave it the nice mayo tang w/o all the fat. Served on a bed of Romaine lettuce and drizzled some French dressing over it. Just like Mom's!
Green olives in place of capers
Approx measures, not exact
Good
I made this with tinned salmon. Swapped the capers for olives, and yogurt for mayo. It was good if bland. Some smoked paprika helped.