This recipe revitalized the sometimes-mushy and bland tuna salad. Adding extra vegetables like bell peppers and cabbage rounds out the meal so that you are fully satisfied.
1 can water packed, low sodium tuna
1 hard boiled egg, diced
1/4 cup diced celery
2 tbsp. light mayonnaise
1 cup romaine lettuce, pepper strips, grated carrot, grape tomatoes, and shredded red cabbage
In a bowl, make the base of the salad by combining romaine lettuce and sliced vegetables.
Add the egg, celery, and mayonnaise to the bowl and mix together.
Place 1/2 cup tuna on top and stir together. Enjoy!
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