I adapted the P90X tuna salad recipe for this. I like to use these packets of tuna instead of the cans. It’s more expensive, but who really wants to stand there and drain a can of tuna? I certainly don’t, especially today while I was super hungry and ready to start gnawing on my shoulder since I had no snacks with me on my grocery trip.
The recipe calls for shredded carrots, but I think the ones you buy in the store pre-shredded are too chunky for a tuna salad, plus I need the carrots for another recipe. I just used my julienne peeler (which I love a lot) and then cut up the julienned pieces.
Healthy Tuna Salad on English Muffin
- 2 tuna packets (about 6 oz)
- 1 1/2 tbsp low-fat mayo or plain non-fat Greek yogurt
- 1/2 tsp lemon zest
- 1 squeeze of fresh lemon juice (be careful with this one, it can overpower the tuna salad pretty quickly)
- 1 tbsp shredded carrots
- 1 tbsp chopped celery
- 1 tbsp chopped green or red onion
- 1/2 tsp celery seeds
- 1 whole wheat English muffin
- Half of a small avocado, sliced
- Butter lettuce (or whatever green leafy stuff you like)
- Place the tuna packets in a small bowl. Add mayo/Greek yogurt and mix thoroughly. Then add lemon zest, lemon juice, carrots, celery, green onions, and celery seeds. Mix well.
- Cut the English muffin in half and toast.
- Place a couple pieces of butter lettuce on the bottom piece of English muffin, followed by about half of the tuna salad.
- Add avocado slices and top of English muffin.
Normally I would have stuck the bottom half of the sandwich in the microwave with a big slice of cheese. I love cheese a lot, but I’m trying to cut back on it a lot since it’s so high in empty calories, fat and sodium. I don’t even keep any in my apartment anymore since I know I’ll eat it all 🙁 On this sandwich, to keep myself from missing the creaminess of the cheese, I just added a few slices of yummy and healthy avocado. Tada!