TUNA SALAD WITH WHOLE GRAIN CRACKERS
This Tuna Salad with Whole Grain Crackers offers a delightful blend of textures and flavours. The creamy Greek yoghurt binds the protein-rich tuna with crunchy diced celery, cucumber, and sweet apple. A splash of lemon juice adds brightness to the salad, while salt and pepper enhance its natural flavours. Served with whole grain crackers, this dish is perfect for a light lunch or snack, offering a balance of healthy fats, protein, and fibre. Quick to prepare and deliciously satisfying, it’s a nutritious option that energises you throughout the day.
RECIPE CATEGORY
Lunch, Snack, Brunch, Entrée
SERVING SIZE
1
CUISINE
American, Mediterranean
PREPARATION / TECHNIQUES
No-Cook, Quick & Easy
OCCASION / HOLIDAY
Lunch, Snack, Picnic, Light Meal, Quick Meal
SPECIAL CONSIDERATION / DIETARY CONCERNS
Low Fat, High Protein, Quick & Easy, Kid-Friendly, Healthy, Low Carb
DISH TYPE
Salad, Snack
INGREDIENTS FOR TUNA SALAD WITH WHOLE GRAIN CRACKERS
- 1 small can of tuna in water, drained
- 1 tbsp Greek yoghurt
- 1/4 celery stalk, diced
- 1/4 cucumber, diced
- 1/4 apple, diced
- 1 tbsp lemon juice
- Salt and pepper to taste
- 5-6 whole grain crackers
FULL NUTRITIONAL INFORMATION
- Calories: 240 kcal
- Protein: 22g
- Carbohydrates: 18g
- Fat: 8g
- Fibre: 4g
- Sodium: 360mg
- Vitamin C: 15% of DV
- Calcium: 8% of DV
PREPARATION
- Prepare the Salad Base: Combine the drained tuna with Greek yoghurt in a bowl, stir the tuna and coat properly.
- Add the Veggies: Toss in the diced celery, cucumber, and apple. Mix gently to combine.
- Season and Dress: Add lemon juice, salt, and pepper to taste. Stir until well mixed.
- Serve: Serve the tuna salad with whole grain crackers on the side for dipping or spooning. Enjoy immediately.
PREP TIME
10 minutes
COOKING TIME
None
TIPS
- Greek yoghurt keeps the salad creamy without the extra calories of mayonnaise.
- Chop the vegetables and apple ahead of time and store them in the fridge for an even quicker assembly.
- Swap out the whole grain crackers for crispbread or rice cakes for a different texture.
VARIATIONS
- Vegan Version: Substitute the tuna with mashed chickpeas and use a dairy-free yoghurt alternative for a plant-based option.
- Add More Veggies: Include diced bell peppers, red onions, or a handful of spinach for an extra nutrient boost.
- Gluten-Free Option: Opt for gluten-free crackers or serve with lettuce leaves for a low-carb wrap.
PREPPING AND STORAGE
- Fridge: Store leftover tuna salad in an airtight container in the refrigerator for up to 2 days.
- Freezing: Not recommended, as the yoghurt and vegetables may become watery after thawing.