Best Skinny Tuna Salad Recipes

SKINNY RED POTATO AND TUNA SALAD

Skinny Red Potato and Tuna Salad image

79% less sat fat • 58% less sodium than the original recipe. Potato salad is not just a picnic side dish anymore! You'll love this main-dish version, packed with lots of crunchy fresh ingredients.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h30m

Yield 6

Number Of Ingredients 15

Ingredients

3 medium red potatoes (about 1 pound)
1/2 cup light mayonnaise or salad dressing
1/2 cup Yoplait® plain fat-free yogurt
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 tablespoon fat-free milk
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1 clove garlic, minced
1 cup chopped cucumber
1/4 cup sliced green onions
1/4 cup coarsely chopped radishes
1 pouch (6.4 oz) chunk white tuna, broken into chunks
2 hard-cooked eggs, chopped
12 leaves Savoy cabbage or Napa cabbage
Fresh dill sprigs (optional)

Steps:

Cut potatoes into 1/2-inch cubes. In a covered medium saucepan, cook potatoes in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly.
Meanwhile, in a large bowl, stir together mayonnaise, yogurt, the snipped dill, the milk, lemon peel, salt, and garlic. Stir in cucumber, green onions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover and chill for 4 to 6 hours.
To serve, line six serving bowls with cabbage leaves. Gently stir tuna mixture; spoon onto cabbage. If desired, garnish with fresh dill sprigs.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 95 mg, Fat 1, Fiber 5 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Cup, Sodium 330 mg, Sugar 7 g, TransFat 0 g

SKINNY TUNA SALAD RECIPE - (4.4/5)

Skinny Tuna Salad Recipe - (4.4/5) image

Provided by CarolineNGa

Number Of Ingredients 9

Ingredients

1 can of white albacore tuna, (water packed) drained well, 5.25 ounces
1/2 cup chopped apples, such as Gala, Fuji or Honeycrisp, unpeeled
1/3 cup celery, chopped
1/4 cup diced scallions or red onions
3 tablespoons dried sweetened cranberries
3 tablespoons Best Foods Light mayonnaise or Hellman's Light
1 tablespoon minced fresh dill
1 tablespoon lemon juice
2 romaine lettuce leaves, optional

Steps:

Add all the ingredients to a bowl, except lettuce. Mix well to combine. Makes 2 servings (each serving, about 1 cup) I like to eat it scooped into a small dish. But, you can make it as a sandwich, serve on top of some field greens, over chopped romaine lettuce or spread on reduced-fat crackers. It makes a very generous portion per serving and is very filling! SKINNY FACTS: for 1 serving (about 1 cup) 205 calories, 8g fat, 17g protein, 18g carbs, 2g fiber, 350mg sodium, 11g sugar Weight Watchers (old points) 4 Weight Watchers POINTS PLUS 5

SKINNY TUNA SALAD

Skinny Tuna Salad image

I love Tuna salad, but don't like all the calories; so I came up with low fat low cal version while keeping the same great taste.

Provided by Susan Magness @imbossmare

Categories Tuna Salads

Number Of Ingredients 15

Ingredients

2 can(s) tuna, packed in water, drained, flaked
1/2 cup(s) celery diced
1/2 cup(s) red pepper diced
1 pint(s) sunburst yellow tomatoes, cut in half
- johnnys seafood seasoning to taste
- pepper to taste
- adobo seasoning to taste
1/2 cup(s) red onion, chopped
1 package(s) medium shell noodles
1 can(s) pitted medium olives, sliced
1/2 cup(s) red onions diiced
2 - hard boiled eggs chopped
1 cup(s) fat free sour cream
1 cup(s) fat free mayonnaise
1/2 cup(s) fat free shredded cheese

Steps:

Cook pasta until al dente. Drain rinse pasta under cold water. Set aside Add remaining ingrediants.

SKINNY TUNA SALAD

Skinny tuna salad image

Lacking time to cook? Learn to prepare this high-protein, refreshing and super-healthy "skinny" tuna salad.

Provided by Ramona's Cuisine - @ramonascuisine

Categories Tuna Salads

Number Of Ingredients 16

Ingredients

- 1/2 red cabbage (organic)
- 1 can sweet corn (small can, organic)
- 2 cans tuna (in water or brine)
- 1 red pepper (organic)
- 2 stalks celery
- 1 can red kidney beans (organic)
- 1 green pepper
- 1/4 tsp pepper
- 1 pinch black pepper (generous pinch, freshly ground)
- 1 handful stuffed olives (green pitted/stuffed olives, optional)
- 4-5 springs parsley (small springs, chopped)
- 2 tbsp balsamic vinegar
- 1 tbsp mayonnaise
- 1 tbsp olive oil
- 1/2 lemon (squeezed)
- 4 pitta bread (optional)

Steps:

Peel, wash and prepare all ingredients.
Chop, shred or dice all according to how you wish the salad to look.
In a larger bowl, throw in the canned tuna and with a fork just break the fish chunks into smaller pieces.
Add the chopped veggies to the tuna and mix well. Sprinkle the salt and the pepper and mix again.
In a little bowl mix all vinaigrette ingredients, the 2 tbsp balsamic vinegar, mayonnaise, 1 tbsp olive oil and the lemon juice from 1/2 lemon. Give these a nice energetic whisk and set aside.
Pour the vinaigrette over the salad and mix well until all veggies are nicely coated.