High Protein Sweet Pea Tuna Salad is filled with veggies and protein packed ingredients. Served chilled, this salad makes a great post-workout meal or summertime lunch.
You'll love this recipe because it comes together in less than 10 minutes and it's filled with healthy, protein-packed ingredients like greek yogurt and albacore tuna.
You'll also get a healthy dose of veggies with red bell pepper, red onion, and sweet peas, which all provide crunch and fresh flavor. This tuna salad can be enjoyed on its own, over leafy greens as a salad, or in a wrap.
Greek Yogurt is a great substitution for mayonnaise or sour cream if you're looking to cut calories. It's tangy, creamy, and has the same consistency as the more caloric alternatives. You won't even notice the swap.
Ingredients and substitutions
Plain Greek yogurt can be substituted with plain regular yogurt. Make sure you're not accidentally grabbing the vanilla yogurt by mistake! For a more traditional tuna salad, mayonnaise can also be used.
I used a 5 ounce can of albacore tuna in water, drained. Any canned tuna, chicken, or salmon will work in this recipe.
I highly suggest using fresh frozen peas. Canned peas can be mushy and don't hold up well in a tuna salad.
How long does tuna salad last?
Tuna salad will keep in a tightly sealed container in the refrigerator for 3 to 5 days. It makes a great make ahead or meal prep option for quick lunches or dinners.
How to serve tuna salad
For a low calorie meal, enjoy this tuna salad on its own or over a bed of chopped greens.
Tuna salad can also be served open-faced on a slice of crusty sourdough bread, in a tortilla wrap, in a pita pocket, or with crackers.
High Protein Sweet Pea Tuna Salad
Ingredients
- ¼ cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried dill weed
- 5 ounces albacore tuna in water, drained
- 1 cup fresh frozen peas, thawed
- ¼ cup red onion, diced
- ¼ cup red bell pepper, diced
Instructions
- In a bowl, add Greek yogurt, Dijon mustard, salt, pepper, garlic powder, and dill weed. Stir to combine.
- Add tuna, peas, red onion, and bell pepper. Toss to coat.
- Serve chilled over mixed greens as a salad, in a wrap, with crackers as an appetizer, or alone.
Notes
- Tuna salad can be enjoyed on its own, or over a bed of chopped greens for a low calorie meal. Or, try tuna salad on a slice of crusty sourdough bread, in a wrap, or in a pita pocket.
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