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Tuna Salad Recipe

Chopped Tuna Salad is the perfect summer side dish. Filled with fresh crisp veggies the color of the rainbow, protein packed tuna, and tossed in a light and refreshing lemon vinaigrette.

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 201 kcal
Author Melanie Dueck

Ingredients

For the Salad:

  • 2 heads Romaine heart chopped
  • 1 avocado diced
  • 7 ounces white albacore tuna flaked with fork
  • 1 cucumber quartered
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1/4 red onion sliced
  • 1 cup dry pasta

Lemon Vinaigrette:

  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoon shallot minced
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon granulated sugar or honey
  • 2 tablespoons white balsamic vinegar

Instructions

For the Salad:

  1. Cook pasta according to direction on package. Drain and place in a bowl of ice cold water. Drain again.

  2. Place all vegetables in a bowl along with the cooled and drained pasta. Drizzle with dressing and toss.

Lemon Vinaigrette:

  1. Place vinaigrette ingredients in a food processor or small blender and pulse until smooth.

Nutrition Facts
Tuna Salad Recipe
Amount Per Serving
Calories 201 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 7mg 2%
Sodium 114mg 5%
Potassium 305mg 9%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 2g
Protein 9g 18%
Vitamin A 59.7%
Vitamin C 61.2%
Calcium 1.9%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.