I am a member of the Collective Bias®  Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.

Over the past few months I have made a commitment to eat better and get in shape.  For me the hardest meal of the day is lunch, because it is so easy to get busy, forget to eat, and then just decide to grab something quick and unhealthy.  One of the things that works for me is to have something prepared ahead of time and waiting in the refrigerator, like tuna salad.

Tuna makes an excellent healthy choice, because it is high in protein and Omega 3 fatty acids.  But all tunas are not equal, which is why I like Ocean Naturals Tuna, because as their slogan says it is Good, Good for You, and Good for the Planet.

Ocean Naturals is committed to responsibly caught tuna, which means more than just dolphin safe.  It means they are only harvesting tuna species that are healthy and abundant, like Skipjack Tuna, and they harvest in ways that have a minimal impact on the ecosystem.

For the past few months I have been making this Healthy Tuna Salad Recipe and taking it whenever I need a brown bag lunch, or just eating it at home.  At first it seems like an odd combination of ingredients, but it really works! Along with the tuna it includes a hard boiled egg, celery, sweet gherkins, olives and green onions. To mix it together I use mustard and Greek yogurt, so it is creamy without any mayonnaise. I have tried using dill pickles instead of sweet gherkins, and that is good too, but I just prefer sweet pickles. I eat it over spring greens or baby spinach, and it makes a delicious healthy lunch! One can of tuna makes enough for 3 lunches for me.

Healthy Tuna Salad with Pickles and Olives Recipe

Yield: 2

Prep Time: 10 minutes

Total Time: 10 minutes

Print

Ingredients

• 6 oz Ocean Naturals Tuna
• 1 hard boiled egg
• 2 scallions
• 1 stalk celery
• 3 sweet gherkins
• 6 olives
• 2 Tablespoons Greek yogurt
• 2 teaspoon spicy mustard
• 2 cup spring greens

Instructions

1. Chop all the vegetables and the hard boiled egg.
2. Mix everything together and serve on a bed of spring greens.

Notes

Nutrition facts are estimates.

Nutrition Information:

Yield: 2
Amount Per Serving: Calories: 192Saturated Fat: 1gCholesterol: 124mgSodium: 686mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 22g

Nutrition facts are estimates.