The Real Food Dietitians · by Molly Slama★ 4.8
Tuna Salad Recipe
NUTRITION · PER SERVING10M COOK
CAL 8%·PRO 28%
CARBS 2G4% OF CAL
1G FIBER0G OTHER1G TOTAL SUGAR
FAT 11G60% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick tuna salad with mayo, celery, pickles, and herbs. Versatile for eating plain, with crackers, in sandwiches, or wrapped in lettuce.
mainamericanfishdairy freegluten free
View the full recipe on The Real Food Dietitians →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 (5-ounce) cans tuna packed in water, drained
- 1 celery rib, finely diced (¼ cup)
- 2-3 green onions, ends trimmed, sliced (¼ cup)
- ¼ cup mayonnaise
- 2 tablespoons chopped peperoncini or dill pickles
- 1 tablespoon peperoncini or pickle juice (from the jar)
- ¼ teaspoon ground black pepper
- Optional: minced fresh dill or fresh parsley
At a glance
PER SERVING · TIME 10M
CAL 8%·PRO 28%
CARBS 2G4% OF CAL
1G FIBER0G OTHER1G TOTAL SUGAR
FAT 11G60% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 297mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 188mg
- Calcium
- 27mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 297MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.